A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
A comforting South Indian lentil curry made with soft-cooked pigeon peas and tangy tomatoes. This simple, flavorful dal comes together quickly and is perfect with steamed rice and a side of vegetables.
A classic Andhra-style okra stir-fry that's crispy, spicy, and incredibly addictive. This recipe ensures non-slimy okra every time, tossed with crunchy peanuts and aromatic spices. Perfect side for rice and sambar.
About Bagara Rice, Tomato Dal and Bendakaya Vepudu
Aromatic Bagara Rice with tangy Tomato Dal and crispy Okra Fry. A fiber-rich, energy-giving comfort food!
This hyderabadi dish is perfect for dinner. With 858.82 calories and 24.05g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
7
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.
4
Serving size: 1 cup
268cal
12gprotein
39gcarbs
8gfat
Ingredients
1 cup Toor Dal (Rinsed well)
3 medium Tomatoes (Roughly chopped)
1 medium Onion (Finely chopped)
2 whole Green Chilies (Slit lengthwise)
1 inch Ginger (Finely grated)
4 clove Garlic (Minced)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
4 cup Water (3 cups for cooking dal, 1 for adjusting consistency)
2 tbsp Ghee (Use oil for a vegan version)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 whole Dried Red Chilies (Broken in half)
10 leaf Curry Leaves
0.25 tsp Hing
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 3 cups of water.
Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or immersion blender to mash the dal to a smooth, creamy consistency.
2
Prepare the Tempering (Tadka)
Heat ghee in a small pan or tadka pan over medium heat. When the ghee is hot, add the mustard seeds and wait for them to splutter completely.
Add the cumin seeds and let them sizzle for about 10-15 seconds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent with light golden edges.
Stir in the grated ginger, minced garlic, and slit green chilies. Cook for another minute until the raw aroma disappears.
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare Okra and Peanuts
Wash the okra thoroughly. Pat them completely dry with a kitchen towel or let them air dry for an hour. This step is crucial to prevent sliminess.
Once dry, trim the top and tail of each okra and chop them into 1/2-inch thick rounds.
In a small, dry pan, roast the raw peanuts on low-medium heat for 4-5 minutes until fragrant and lightly browned. Set aside to cool.
Once cooled, coarsely crush the peanuts using a mortar and pestle or a rolling pin. Set aside.
2
Fry the Okra
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
Add the chopped okra and spread it in a single layer, avoiding overcrowding. If needed, fry in two batches.
Fry for 12-15 minutes, stirring every few minutes, until the okra is cooked, the slimy texture disappears, and the edges become golden brown and crisp.
Do not cover the pan at any point. Once crispy, remove the okra from the pan and set it aside on a plate.
Reduce the heat to low. Add the red chili powder, coriander powder, and salt to the tempering. Stir for 20-30 seconds to cook the spices without burning them.
Immediately pour this entire tempering mixture into the cooked dal. Stir well to combine.
Add the remaining 1 cup of water (or more, if needed) to achieve your desired consistency. The dal will thicken as it cools.
Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing all the flavors to meld together beautifully.
4
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, or your favorite Indian bread.
In the same pan, add the remaining 1 tablespoon of oil and heat it over medium heat.
Add the mustard seeds and let them splutter.
Add the cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.
Add the broken dried red chilies, curry leaves, and crushed garlic. Sauté for 30-40 seconds until the garlic is aromatic and the curry leaves are crisp.
4
Sauté Onions and Spices
Add the thinly sliced onions to the pan and cook for 3-4 minutes until they become soft and translucent.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the raw smell of the spices is gone.
5
Combine and Finish
Return the fried okra to the pan. Add the salt and mix gently to coat the okra evenly with the spice mixture.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Turn off the heat and stir in the coarsely crushed peanuts.
Serve the Bendakaya Vepudu hot as a side dish with rice and sambar or dal.
