Bagara Rice, Tomato Dal and Bendakaya Vepudu

Ingredients

• 1 cup Toor Dal (Rinsed well)
• 3 medium Tomatoes (Roughly chopped)
• 1 medium Onion (Finely chopped)
• 2 whole Green Chilies (Slit lengthwise)
• 1 inch Ginger (Finely grated)
• 4 clove Garlic (Minced)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 1.25 tsp Salt (Adjust to taste)
• 4 cup Water (3 cups for cooking dal, 1 for adjusting consistency)
• 2 tbsp Ghee (Use oil for a vegan version)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 whole Dried Red Chilies (Broken in half)
• 10 leaf Curry Leaves
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • In a pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 3 cups of water.
   • Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or immersion blender to mash the dal to a smooth, creamy consistency.
2. 2

   Prepare the Tempering (Tadka)

   • Heat ghee in a small pan or tadka pan over medium heat. When the ghee is hot, add the mustard seeds and wait for them to splutter completely.
   • Add the cumin seeds and let them sizzle for about 10-15 seconds.
   • Add the broken dried red chilies, curry leaves, and hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent with light golden edges.
   • Stir in the grated ginger, minced garlic, and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

Ingredients

• 500 g Okra (Tender and fresh)
• 3 tbsp Peanut Oil (Or other high-smoke point oil)
• 1 medium Onion (Thinly sliced)
• 3 tbsp Raw Peanuts
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 2 whole Dried Red Chilies (Broken in half)
• 10 leaves Curry Leaves
• 5 cloves Garlic (Lightly crushed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare Okra and Peanuts

   • Wash the okra thoroughly. Pat them completely dry with a kitchen towel or let them air dry for an hour. This step is crucial to prevent sliminess.
   • Once dry, trim the top and tail of each okra and chop them into 1/2-inch thick rounds.
   • In a small, dry pan, roast the raw peanuts on low-medium heat for 4-5 minutes until fragrant and lightly browned. Set aside to cool.
   • Once cooled, coarsely crush the peanuts using a mortar and pestle or a rolling pin. Set aside.
2. 2

   Fry the Okra

   • Heat 2 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
   • Add the chopped okra and spread it in a single layer, avoiding overcrowding. If needed, fry in two batches.
   • Fry for 12-15 minutes, stirring every few minutes, until the okra is cooked, the slimy texture disappears, and the edges become golden brown and crisp.
   • Do not cover the pan at any point. Once crispy, remove the okra from the pan and set it aside on a plate.
3. 3

   Prepare the Tempering (Tadka)