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A tangy and savory okra stew from Karnataka, made with tender okra, lentils, and a special blend of spices. This comforting huli is a perfect accompaniment to steamed rice and a dollop of ghee.
For 4 servings
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, 2 cups of water, and turmeric powder. Cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy. Once the pressure releases naturally, open the lid and mash the dal lightly with the back of a ladle. Set aside.
Sauté the Okra: While the dal is cooking, heat 2 tbsp of vegetable oil in a wide pan or kadai. Add the cut okra pieces in a single layer. Sauté on medium heat for 8-10 minutes, stirring occasionally, until the okra loses its sliminess and develops light brown spots. Remove the sautéed okra from the pan and set aside.
Prepare the Gravy Base: In the same pan, add the sliced onions and sauté for 2-3 minutes until they become translucent. Add the chopped tomatoes and cook for another 4-5 minutes until they turn soft and pulpy.
Simmer the Huli Base: Add the sambar powder to the pan and sauté for one minute until fragrant. Pour in the tamarind paste, jaggery, and salt. Add the remaining 2 cups of water, stir well to combine, and bring the mixture to a rolling boil. Reduce the heat and let it simmer for 5-7 minutes for the flavors to meld.
Combine and Simmer: Gently add the cooked, mashed dal and the sautéed okra to the simmering tamarind base. Mix everything well. Check for consistency; if the huli is too thick, add a little hot water. Allow it to simmer on low heat for another 5-7 minutes, so the okra absorbs the flavors. Do not over-boil.
Prepare the Tempering (Tadka): Heat ghee in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and broken dried red chillies. Sauté for 30-40 seconds until the dals turn golden. Finally, add the curry leaves and asafoetida, and sauté for another 10 seconds.
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A tangy and savory okra stew from Karnataka, made with tender okra, lentils, and a special blend of spices. This comforting huli is a perfect accompaniment to steamed rice and a dollop of ghee.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 295.4 calories per serving with 10.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Serve: Immediately pour the hot tempering over the simmering huli. Garnish with freshly chopped coriander leaves. Give it a final stir and serve hot with steamed rice, ragi mudde, or dosas.
Replace okra with other vegetables like brinjal (eggplant), drumsticks, yellow cucumber, or pumpkin. You can also use a mix of these vegetables.
For a richer, more aromatic version, grind a paste of 1/4 cup grated fresh coconut, 2-3 dried red chillies (roasted), 1 tsp coriander seeds (roasted), and a pinch of asafoetida. Add this paste along with the dal in step 5.
For a sattvic version, simply omit the onions. The dish will still be delicious due to the flavorful spices and tamarind.
You can use a mix of toor dal and masoor dal for a different texture and quicker cooking time.
Okra and toor dal are excellent sources of fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Toor dal provides a significant amount of protein, essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians.
The combination of fiber and traditional spices like asafoetida (hing) and tamarind can help stimulate digestive enzymes and prevent bloating.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that support a healthy immune system.
The key is to ensure the okra is completely dry before chopping. Sautéing it in oil over medium heat until the sliminess disappears and it gets light brown spots is a crucial step before adding it to the gravy.
Huli is the traditional Kannada term for this type of lentil and vegetable stew. While very similar to Sambar, regional Huli recipes, especially from Udupi, often include a freshly ground masala with roasted coconut, which gives it a distinct flavor and aroma compared to a typical Sambar made with pre-made powder.
Absolutely! This recipe is very versatile. You can substitute okra with vegetables like brinjal (eggplant), drumsticks, yellow cucumber, pumpkin, or a mix of these vegetables. Adjust cooking times accordingly.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein from lentils, fiber from okra, and various vitamins and minerals from the vegetables and spices. Using minimal oil makes it a nutritious everyday meal.
A single serving of Bendekai Huli (approximately 1 cup or 245g) contains around 260-280 calories, depending on the amount of oil and ghee used. It's a relatively low-calorie main dish.
Leftover Bendekai Huli can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.