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 serving
406cal
14gprotein
48gcarbs
Ingredients
0.5 cup black_eyed_peas (soaked for 4-6 hours and drained)
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
Protein-packed Alsande Bendi with sweet Puran Poli – a fiber-rich, soul-satisfying comfort food combo!
This konkani dish is perfect for lunch. With 1147.49 calories and 30.42g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
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.
6
Serving size: 1 serving
741cal
17gprotein
121gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.