Palidu - Split Pigeon Pea Soup

Bohra-style sour tomato-laced dal soup with vegetables and chickpea flour

Yields: Serves 5–6 | Total Time: 1 hour 45 minutes (includes simmering)

---

Cultural Notes

Palidu is a staple Bohra vegetarian curry, traditionally served with Dal Chawal — a soulful combo made of split pigeon peas, fragrant rice, and this thin, tangy broth. The name Palidu is believed to derive from Paal, a word possibly rooted in the Gujarati or Gujarati-Bohri dialects, referring to liquid or soupy preparations.

What makes Palidu so special is its layered depth: the dal stock, chickpea flour (besan), slow-cooked vegetables like dudhi (bottle gourd) and sing (drumsticks -Moringa Oleifera pod), and the final tangy taste from kokam. It’s a dish built on patience and balance — not too thick, not too watery, mildly spiced but rich with aroma.

Traditionally, this dish is an adaptation from various regional cuisines like sambhar from South India and tomato kadhi from the Sindh region of Punjab. Palidu is considered comfort food in Bohra homes and is especially popular in cooler seasons. The long, slow simmer develops its unique tarri (layer of flavoured oil) — a signature finish of a well-cooked Palidu.

---

Ingredients

Base Ingredients

• 100 g besan (chickpea flour)

• 1 small onion, finely sliced

• 4 tbsp pure ghee

Vegetables

• 1 medium tomato, diced

• 2 drumsticks, peeled and cut into 2-inch pieces

• 1½ cups calabash (dudhi), peeled and diced

• 2 to 3 green chillies (to spice up- optional)

• 1 sprig of curry leaves

Spices & Aromatics

• 1½ tbsp ginger–garlic–green chilli paste (G/G/GC)

• 1 tsp turmeric powder

• ½ tsp red chilli powder

• ¾ tsp methi dana (fenugreek seeds)

• ¾ tsp jeera (cumin seeds)

• 4–5 kokam pieces, soaked in water

• Salt, to taste

Liquid

• Dal stock (from boiled tuvar dal) — as required

• Water — if additional thinning is needed

For GarNICHE

• ¼ cup fresh coriander, finely chopped

• 1 sprig scallion (green onion), finely chopped

---

Method

Step 1: Prep the Veggies

• Clean, peel, and dice the dudhi, tomatoes, and drumsticks.

• In a bowl, dip all the chopped vegetables, curry leaves and green chillies into the reserved dal stock. Keep aside to soak.

Step 2: Temper & Roast

• In a heavy-bottom stock pot, heat ghee over medium heat.

• Add methi dana and jeera; let them crackle and release aroma.

• Add sliced onions and sauté until translucent.

• Stir in haldi and red chilli powder. Mix well.

Step 3: Cook the Besan

• Lower the flame and add besan. Roast thoroughly, stirring continuously, until it releases a nutty aroma and the oil shines and the besan starts thickening.

• Add G/G/GC paste and sauté for 2–3 more minutes.

Step 4: Build the Soup

• Add 1 cup dal stock, stirring well to break lumps.

• Gradually add more stock to adjust consistency, stirring constantly.

• Add the soaked vegetables and curry leaves along with the remaining dal stock. Mix thoroughly.

Step 5: Simmer Long & Slow

• Increase the flame and bring the palidu to a boil.

• Once the palidu boils, reduce the heat to low. Add salt as per your taste and let it simmer gently for 60–80 minutes.

Step 6: Add Kokam & Final Simmer

• After the first 20 minutes, squeeze the soaked kokam and add it to the pot.

• Stir vertically every 10 minutes to ensure that the besan is not sticking to the bottom of the pot.

• Continue cooking on low heat. By 60 minutes, the oil should float to the surface, and the broth should reduce by 20%.

Step 7: Finish & Garnish

• Check if the vegetables are tender. Adjust salt and kokam for desired tanginess.
• Add chopped coriander and scallions. Stir gently to avoid disturbing the tarri.
• Let simmer uncovered for another 10 minutes.

---

To Serve

• Serve hot with Dal Chawal, fried papad, or achaar.

• It can also be enjoyed as a light, tangy soup on its own with crusty roti or booron Pav.

---

Chef’s Notes

• The tarri (layer of floating oil) is a sign of perfect Palidu — don’t skip the long simmer.

• Always roast besan well — undercooked besan gives a raw aftertaste.

• Kokam is both sour and digestive, perfect for balancing the heaviness of rice and dal.

• You can store palidu and reheat it the next day — it tastes even better after resting.