Jowar Roti, Bagara Bendi and Khatti Dal

Ingredients

• 500 g Bhindi (Also known as Okra. Wash, pat completely dry, and slit lengthwise.)
• 5 tbsp Vegetable Oil (Divided for frying and gravy.)
• 2 tbsp Raw Peanuts
• 2 tbsp White Sesame Seeds
• 2 tbsp Desiccated Coconut (Unsweetened.)
• 2 medium Onion (1 roughly sliced for paste, 1 finely chopped for gravy.)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 whole Dried Red Chilies (Broken in half.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 1 tsp Coriander Powder
• 1.5 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/4 cup hot water and extract the pulp.)
• 1 tsp Jaggery (Grated. Can be substituted with 1 tsp sugar.)
• 0.5 tsp Garam Masala
• 1.5 tsp Salt (Or to taste.)
• 2 cup Water (Preferably warm, for the gravy.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare and Fry the Okra

   • Wash the okra and pat them completely dry with a kitchen towel. This is crucial to prevent them from becoming slimy.
   • Trim the top and tail of each okra. Make a lengthwise slit on one side, being careful not to cut all the way through.
   • Heat 3 tbsp of oil in a wide pan over medium heat. Add the slit okra and shallow fry for 8-10 minutes, stirring occasionally, until they are tender with a slight bite and lightly browned on all sides. Remove from the pan and set aside.
2. 2

   Make the Masala Paste

   • In a separate small pan, dry roast the peanuts on low heat for 3-4 minutes until aromatic and lightly browned. Remove and set aside.
   • In the same pan, dry roast the sesame seeds for 1-2 minutes until they start to pop. Remove and set aside.
   • Next, roast the desiccated coconut for about 1 minute until it turns a light golden color. Be careful as it burns quickly.
   • Add 1 tsp of oil to the pan and sauté the roughly sliced onion until it turns golden brown, about 5-6 minutes.
   • Let all the roasted ingredients cool down completely. Transfer them to a grinder jar and blend into a smooth paste, adding a few tablespoons of water as needed to facilitate grinding.

Ingredients

• 1 cup Toor Dal (Rinsed and soaked for 30 minutes)
• 4.5 cup Water (Divided for cooking and adjusting consistency)
• 0.5 tsp Turmeric Powder
• 1 medium Tomato (Finely chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 1.5 tbsp Tamarind Paste (Adjust to taste)
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 4 cloves Garlic (Thinly sliced)
• 2 pcs Dried Red Chilli (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 pcs Curry Leaves
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Dal Base

   • Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
   • Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
   • Pour in the remaining 2 cups of water and mix everything well to combine.
3. 3

   Simmer the Dal

   • Place the dal back on the stove over medium heat and bring it to a gentle boil.
   • Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.