A traditional Karnataka-style stew featuring tender black-eyed peas and crisp okra simmered in a tangy tamarind and coconut gravy. This flavorful huli is a perfect comforting main course when served with hot steamed rice.
Prep15 min
Cook40 min
Soak240 min
Servings4
Serving size: 1 cup
503cal
17gprotein
61gcarbs
Ingredients
0.5 cup black_eyed_peas (soaked for 4-6 hours and drained)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delightful Konkani-style cabbage stir-fry with a classic tempering of mustard seeds and lentils, finished with fresh coconut. This quick and healthy side dish comes together in under 25 minutes and pairs perfectly with rice and dal.
About Alsande Bendi Huli, Steamed Basmati Rice and Cabbage Upkari
Protein-packed Alsande Bendi with rice & cabbage upkari – a fiber-rich, homestyle meal that feels good!
This konkani dish is perfect for dinner. With 886.6199999999999 calories and 24.14g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
1 tbsp jaggery (grated or powdered, adjust to taste)
1.5 tsp salt (adjust to taste)
2 tbsp coconut_oil (for tempering)
1 tsp mustard_seeds
1 tsp urad_dal
2 pcs dry_red_chili (broken in half)
10 leaves curry_leaves
0.25 tsp hing
2 tbsp coriander_leaves (finely chopped, for garnish)
Instructions
1
Pressure Cook Lentils and Beans
In a pressure cooker, combine the soaked and drained black-eyed peas, rinsed toor dal, turmeric powder, and 3 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until both are cooked soft but still hold their shape.
Allow the pressure to release naturally. Open the cooker, gently mash the mixture with the back of a ladle, and set aside.
2
Sauté the Okra
While the dal cooks, heat 2 tbsp of vegetable oil in a wide pan or kadai over medium heat.
Add the cut okra and sauté for 7-8 minutes, stirring occasionally. Cook until the okra is tender and the characteristic sliminess has disappeared. Set aside.
3
Prepare the Coconut Masala Paste
In a blender jar, add the grated fresh coconut and huli pudi.
Add about 1/4 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to facilitate grinding.
4
Combine and Simmer the Huli
Transfer the cooked dal and bean mixture to a large, heavy-bottomed pot. Bring it to a gentle boil over medium heat.
Stir in the tamarind paste, jaggery, and salt. Mix well.
Add the sautéed okra and the ground coconut masala paste to the pot. Stir gently to combine.
Pour in up to 1 cup of water to adjust the consistency. Huli is typically thicker than sambar. Bring to a simmer.
Reduce the heat to low and let it simmer for 8-10 minutes, allowing the flavors to meld and the raw aroma of the masala to cook off.
5
Prepare the Tempering (Oggarane)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once hot, add the mustard seeds and let them splutter completely.
Add the urad dal and sauté until it turns a light golden brown.
Add the broken dry red chilies, curry leaves, and hing. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves are crisp.
6
Finalize and Serve
Immediately pour the hot tempering over the simmering huli. Stir gently to incorporate.
Garnish with finely chopped coriander leaves. Turn off the heat and cover the pot.
Let the huli rest for at least 10 minutes for the flavors to deepen before serving. Serve hot with steamed rice, ragi mudde, or rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Urad Dal (split and skinned black gram lentils)
2 pc Dried Red Chilli (broken into halves)
10 pc Curry Leaves
0.25 tsp Hing
2 pc Green Chilli (slit lengthwise)
0.25 tsp Turmeric Powder
0.75 tsp Salt (or to taste)
2 tbsp Water (for steaming the cabbage)
0.25 cup Fresh Grated Coconut
2 tbsp Coriander Leaves (chopped, for garnish (optional))
Instructions
1
Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.
2
Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3
Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.
Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4
Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.
