Masala Bhindi Aur Dal
|Yellow lentils/Yellow split peas||3⁄4 Cup (12 tbs)|
|Water||3 Cup (48 tbs)|
|Vegetable oil||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Onion||1 Large, thinly sliced|
|Garlic paste||2 Teaspoon|
|Ginger paste||1 Teaspoon|
|Hot chili powder||1⁄2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Raw mango powder||2 Teaspoon|
|Okra||14 Ounce, cut into 1/2 inch pieces|
|Tomato||1 Large, coarsely chopped|
Pick over and rinse the lentils or split peas.
Place the water and salt in a saucepan and bring to a boil over medium heat.
Add the lentils and cook until soft but not mushy.
Drain and set aside.
Heat the oil in a wok or any round-bottomed pan over medium heat.
Stir in the ground cumin and coriander seeds and fry for 30 seconds.
Add the onion and saute until golden brown in color.
Stir in all the remaining ingredients, except the cooked lentils and tomato.
Stir and cook for 5 minutes or until the okra is almost tender.
Stir in the cooked lentils and tomatoes, and cook for 2 minutes longer.
Remove from the heat.
Transfer to a serving dish.
Serve hot with any meat dish or vegetarian main dish, plus chapati and yogurt raita or with plain rice and pudina chutney.