Mangalorean Style Bendekayi Huli Koddel – Ladies Finger Dal Without Coconut
Mangalorean cuisine is rich in its blend of vibrant flavors, incorporating a variety of spices and local produce. One such delightful dish is the Bendekayi Huli Koddel, a tangy and mildly spiced lentil dish made with ladyfinger (okra) and yellow moong dal, served without coconut but still packed with flavor. This unique vegetarian recipe is perfect for a lunch or dinner, paired with steamed rice or Phulka (flatbread).
In this version of Bendekayi Huli Koddel, the tamarind provides the tang, jaggery balances the tartness, and the roasted spice mix adds a burst of flavor. The ladies finger is cooked until tender, and the dal enriches the dish with its smooth texture. The tempering of mustard seeds, cumin, and curry leaves elevates this dish to a whole new level. Here’s how to prepare it:
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 2 cups |
| Yellow Moong Dal (Split) | 1 cup |
| Tamarind Water | 1 cup |
| Jaggery | 1 tbsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Green Chilli (Chopped) | 1 |
| Red Chilli Powder | 1 tbsp |
| Salt | To taste |
| Sunflower Oil | As needed |
| White Urad Dal (Split) | 1 tsp |
| Mustard Seeds | 1 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 1 tbsp |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves (Chopped) | 1 sprig |
Preparation Time
- 10 Minutes
Cooking Time
- 30 Minutes
Total Time
- 40 Minutes
Servings
- 4 servings
Cuisine
- Mangalorean
Course
- Lunch
Diet
- Vegetarian
Instructions
-
Prepare the Moong Dal:
- In a pressure cooker, add 1 cup of yellow moong dal along with 1 cup of water, 1 chopped green chilli, and 1 tsp of turmeric powder.
- Cook the dal for about 3 whistles and let the pressure release naturally. Once done, set it aside.
-
Dry Roast the Spice Mix:
- In a preheated pan, add 1 tsp of white urad dal. Roast it on medium heat until it turns light brown.
- Once the urad dal is lightly roasted, add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1-inch cinnamon stick, 4 dry red chillies, 1 tbsp of coriander seeds, and a pinch of asafoetida (hing).
- Roast all the ingredients until aromatic, then turn off the heat.
- Allow the mixture to cool down, then grind it into a coarse powder. Set this spice mix aside for later use.
-
Cook the Lady Finger (Bhindi):
- Heat a shallow frying skillet and add 1 cup of tamarind water, 1 tbsp of jaggery, and the chopped lady finger (bhindi).
- Cook the mixture on medium heat until the stickiness of the ladyfinger disappears and the vegetable becomes tender.
-
Combine Dal and Lady Finger:
- Once the ladyfinger is cooked, add the boiled moong dal and the coarse ground spice mixture to the pan.
- Stir the mixture well and bring it to a boil. Taste and adjust the salt as needed.
-
Prepare the Tempering:
- In a small tempering pan (kadai), heat 1 tbsp of sunflower oil.
- Add 1 tsp of mustard seeds, 1/2 tsp of cumin seeds, 1 tsp of urad dal, 1 dry red chilli, a pinch of hing (asafoetida), and a sprig of curry leaves.
- Let the ingredients splutter and release their flavors, then pour this tempering over the cooked dal and ladyfinger mixture.
-
Garnish and Serve:
- Garnish the Mangalorean Bendekayi Huli Koddel with chopped coriander leaves.
- Serve this flavorful dal with steamed rice or Phulka for a wholesome meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Fat | 4 g |
| Fiber | 6 g |
| Sodium | 450 mg |
| Sugar | 6 g |
Tips for Success:
- Lady Finger (Okra): Ensure that you cook the ladyfinger well so that the sliminess is reduced. Overcooking may make it mushy, so keep an eye on it.
- Tamarind Water: Adjust the amount of tamarind water according to your taste preference. If you like a more tangy flavor, you can increase it slightly.
- Spice Mix: The roasted spices give this dish its distinct Mangalorean flavor. Be sure to grind the spices coarsely to retain their aromas.
- Jaggery: The jaggery adds a subtle sweetness that balances the tanginess of the tamarind. If you prefer a sweeter dish, you can add a little more jaggery.
This Mangalorean Style Bendekayi Huli Koddel is a simple yet flavorful dish, perfect for a comforting meal. The delightful combination of tangy tamarind, earthy dal, and aromatic spices will make your lunch or dinner a memorable experience. Enjoy this vegetarian delight with steamed rice or freshly made phulka for an authentic Mangalorean meal.
