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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.
For 4 servings
Pressure Cook Lentils and Beans
Sauté the Okra
Prepare the Coconut Masala Paste
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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.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 503.4 calories per serving with 16.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Huli
Prepare the Tempering (Oggarane)
Finalize and Serve
Replace okra with other traditional vegetables like ash gourd, yellow cucumber (Mangalore southekayi), eggplant (brinjal), or drumsticks. Adjust cooking times accordingly.
You can use masoor dal (red lentils) instead of toor dal for a quicker cooking time and a slightly different texture.
For a lighter huli, you can skip the coconut paste. Increase the huli pudi by a teaspoon and thicken the gravy with a small amount of rice flour slurry if needed.
The combination of toor dal and black-eyed peas provides a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both okra and the legumes are excellent sources of dietary fiber. Fiber aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Spices like turmeric (containing curcumin) and hing have anti-inflammatory and antioxidant properties that help in boosting the immune system and protecting the body from infections.
Black-eyed peas are a good source of essential minerals like iron, which is vital for blood production, and magnesium, which plays a role in nerve function and bone health.
One serving of Alsande Bendi Huli (approximately 1 cup or 325g) contains around 300-350 calories. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein from lentils and beans, high in dietary fiber from okra, and contains beneficial spices like turmeric. Using coconut oil for tempering also adds healthy fats.
While Huli Pudi gives it an authentic Karnataka flavor, you can substitute it with a good quality sambar powder. The taste will be slightly different but still delicious. You may need to adjust the quantity based on the spice level of your sambar powder.
The key is to sauté the okra properly before adding it to the gravy. Make sure the okra is completely dry before you chop it. Sauté it in a pan with a bit of oil over medium heat until the sticky, slimy substance disappears and the okra is lightly browned. This step is crucial and should not be skipped.
Alsande Bendi Huli can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat it gently on the stovetop, adding a splash of water if it has thickened too much.