Tender fried okra simmered in a rich, creamy gravy made from peanuts, sesame, and coconut. This classic Hyderabadi dish is tangy, nutty, and perfectly spiced, a fantastic side for biryani or roti.
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 quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
About Bhendi ka Salan, Steamed Basmati Rice and Masoor Dal Tadka
Tangy Bhendi ka Salan with protein-packed Masoor Dal & rice. A perfectly spiced, gut-friendly comfort!
This hyderabadi dish is perfect for lunch. With 785.99 calories and 22.09g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
10 pcs Curry Leaves
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
1 tbsp Tamarind Paste (or juice from a lemon-sized ball of tamarind)
1 tsp Jaggery (grated, or substitute with sugar)
1 tsp Salt (to taste)
2 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Fry the Okra
Wash the bhendi and pat it completely dry with a kitchen towel. This is a crucial step to prevent sliminess.
Trim the ends and cut the bhendi into 1-inch pieces.
Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
Add the cut bhendi and shallow-fry for 8-10 minutes, stirring occasionally, until they are tender, slightly browned, and no longer slimy. Remove from the pan and set aside.
2
Roast Ingredients and Make the Salan Paste
In the same pan, dry roast the peanuts on low heat until they are aromatic and lightly browned. Remove and set aside to cool.
Next, dry roast the sesame seeds until they start to pop, which takes about 1-2 minutes. Remove and set aside.
Finally, dry roast the desiccated coconut until it turns a light golden brown, about 1 minute. Be careful as it burns quickly. Remove and set aside.
Add the sliced onion to the pan (with a few drops of oil if needed) and sauté until it turns golden brown.
Let all the roasted ingredients cool down completely. Transfer them to a grinder jar and blend into a smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Cook the Gravy Base
Heat the remaining 2 tablespoons of oil in the same pan over medium heat.
Add mustard seeds, cumin seeds, fenugreek seeds, and nigella seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves and sauté for a few seconds until fragrant.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground salan paste to the pan. Cook on low-medium heat for 5-7 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides. This step is key for flavor.
Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the spices are fragrant.
4
Simmer and Finish the Salan
Stir in the tamarind paste, jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, whisking continuously to ensure the gravy is smooth and free of lumps.
Bring the gravy to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until it reaches your desired consistency and the raw taste of the spices is gone.
Gently add the fried bhendi to the simmering gravy.
Continue to simmer for another 2-3 minutes, allowing the bhendi to absorb the flavors of the salan. Avoid overcooking to keep the bhendi intact.
Garnish with freshly chopped coriander leaves and serve hot.
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 cup Masoor Dal (Rinsed and soaked for 30 minutes)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds (Optional)
0.25 tsp Hing
1 medium Onion (Finely chopped)
4 cloves Garlic (Minced)
1 inch Ginger (Grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked masoor dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
Allow the seeds to crackle for about 30 seconds, then add the hing.
Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.
Carefully pour the hot tadka mixture directly into the cooked dal in the pressure cooker.
Stir well to incorporate the flavors thoroughly.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes. This allows the flavors to meld together. Adjust consistency with a little hot water if it's too thick.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the Masoor Dal Tadka hot with steamed basmati rice, jeera rice, or fresh rotis.
