Mangalorean Style Bendekayi Huli Koddel Recipe (Ladies Finger Dal without Coconut)
A flavorful variation of the traditional Mangalorean dal, Bendekayi Huli Koddel is a delightful dish that features bhindi (also known as ladyfinger or okra) cooked in a tangy, spiced dal. Unlike many other Mangalorean recipes that typically include coconut, this version skips it, offering a more simplified yet equally delicious twist. The dish is made using yellow moong dal, tamarind, and a perfect blend of spices that give it a rich flavor, balanced by the slight sweetness of jaggery and the heat from green chilies and red chili powder.
This vegetarian dish is ideal for a wholesome, satisfying lunch or dinner. Served with steamed rice or phulka, it brings a hearty, nutritious touch to any meal.
Ingredients for Mangalorean Style Bendekayi Huli Koddel
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 2 cups |
| Yellow Moong Dal (Split) | 1 cup |
| Tamarind Water | 1 cup |
| Jaggery | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Green Chilli (Chopped) | 1 |
| Red Chilli Powder | 1 tablespoon |
| Salt | To taste |
| Oil | As needed |
For Sambar Powder:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dry Red Chillies | 4 |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Asafoetida (Hing) | 1 pinch |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1 pinch |
| Oil | 1 tablespoon |
| Coriander Leaves (Chopped) | 1 sprig |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions:
-
Cook the Dal:
Begin by boiling the yellow moong dal in a pressure cooker. Add 1 cup water, green chili, and turmeric powder. Cook for about 3 whistles, then release the pressure naturally. Set the dal aside. -
Prepare the Sambar Powder:
In a dry pan, roast the ingredients for the sambar powder. Start with urad dal and sauté it on medium heat until it turns light brown. Add mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds, and asafoetida. Roast everything until the aroma of the spices releases. Once done, turn off the heat, let it cool, and then grind the mixture into a coarse powder. Keep this aside for later use. -
Cook the Bhindi (Okra):
In a shallow frying pan, add tamarind water, jaggery, and bhindi (okra). Boil until the stickiness of the okra disappears and it softens. This step ensures that the bhindi is perfectly cooked and blends well with the dal. -
Combine Dal and Spices:
Add the cooked dal into the okra mixture. Then, add the ground sambar powder and bring it all to a boil. Adjust the salt and spices as needed. -
Prepare the Tempering:
In a small tempering pan, heat oil and add mustard seeds, cumin seeds, urad dal, dry red chili, and curry leaves. Allow the seeds to splutter, and then add a pinch of asafoetida. Pour this tempering over the dal and okra mixture. -
Garnish and Serve:
Finally, garnish the Mangalorean Style Bendekayi Huli Koddel with freshly chopped coriander leaves. Serve hot with steamed rice or phulka for a fulfilling and flavorful meal.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 6g |
| Carbohydrates | 30g |
| Fat | 2g |
| Fiber | 5g |
| Sodium | 150mg |
| Sugar | 5g |
This Mangalorean Style Bendekayi Huli Koddel recipe without coconut offers a delicious way to enjoy a traditional Mangalorean dish with a lighter, more tangy profile. It combines the goodness of moong dal with the richness of okra, and the spice blend adds a depth of flavor that will make it a favorite in your household.
