Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe
Sweet and Tangy Moong dal simmered with soft juicy ladies finger made without any coconut is a must try recipe. Serve it along with roti or rice for a comforting meal.
Mangalorean Style Bendekayi Huli Koddel Recipe is a variation to the authentic recipe made in the households of Mangalore. Usually in most of the Mangalorean dishes, the addition of coconut is always a must but in this recipe we have cut down coconut and created a dal which has Bendekayi otherwise called as ladies finger.
Serve the Mangalorean Style Bendekayi Huli Koddel Recipe along with steam rice or Phulka for lunch or dinner.
If you are looking for more dal recipes here are some:
10 M
30 M
40 M
4 Servings
Ingredients
- 2 cups Bhindi (Lady Finger/Okra)
- 1 cup Yellow Moong Dal (Split)
- 1 cup Tamarind Water
- 1 tablespoon Jaggery
- 1 teaspoon Turmeric powder (Haldi)
- 1 Green Chilli , chopped
- 1 tablespoon Red Chilli powder
- Salt , to taste
- Oil , as needed For Sambar Powder
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 4 Dry Red Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 1 pinch Asafoetida (hing) For tempering
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 Dry Red Chilli
- 1 pinch Asafoetida (hing)
- 1 tablespoon Oil
- 1 sprig Coriander (Dhania) Leaves , chopped
How to make Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe
To begin making the Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe boil the dal in a pressure cooker with water 1 cup water, green chilli and turmeric powder for about 3 whistle.
Release the pressure naturally and keep it aside.
In the mean while dry roast the ingredients that are mentioned in the sambar powder list. Into a preheated pan first add the urad dal, saute the dal on medium heat till it turn light brown in colour. Once done add the mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds and asafoetida. Roast till the aromas come out. Turn off the heat
Once done cool it down and grind it into a coarse mixture and keep it aside.
Heat a shallow frying Skillet, add tamarind water, jaggery and ladies finger and boil till the stickiness of the vegetable goes away.
Add the cooked dal and ground spice mixture. Bring it to a boil. Check for salt and adjust.
For the tempering, heat a small tempering kadai and splutter the mustard seeds,cumin seeds, urad dal, dry red chilli, hing and curry leaf. Pour it over the Mangalorean Style Bendekayi Huli Koddel and add the chopped coriander leaves for garnish.
Serve the Mangalorean Style Bendekayi Huli Koddel Recipe along with steam rice or Phulka for lunch or dinner.
