To begin with Huli Tovve, wash and soak the toor dal till you prepare your vegetables.
Wash and cut the vegetables. Pressure cook Toor dal, mixed vegetables and peanuts till they the cooker releases 3-4 whistles.
The next step is to prepare the paste. Dry roast urad dal, chana dal, cinnamon and red chilli separately till they turn light gold. Add coconut to this and grind all of this into a smooth paste.
Remove the lid after the cooker cools down. Add the ground paste to this and 2 cups of water, salt and jaggery and boil. Boil till the hulitovve thickens on high flame.
For tempering, heat the oil in a tadka pan. Add mustard seeds and let it crackle. Add red chilly and curry leaves. Once they crisp up, add it to the hulitovve.
Serve Huli Tovve with hot steamed rice and Elai Vadam.