Alsande Bendi Huli with Puran Poli

Instructions

1. 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. 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. 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. 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. 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. 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.