Ragi Mudde with Bendekai Huli

Ingredients

• 0.75 cup Toor Dal (Rinsed thoroughly)
• 4 cup Water (2 cups for cooking dal, 2 cups for gravy)
• 0.5 tsp Turmeric Powder
• 250 g Okra (Washed, dried, and cut into 1-inch pieces)
• 2 tbsp Vegetable Oil (For sautéing okra)
• 1 pc Onion (Medium, thinly sliced)
• 1 pc Tomato (Medium, chopped)
• 1.5 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
• 2.5 tbsp Sambar Powder (Preferably Karnataka-style Huli Pudi)
• 1 tsp Jaggery (Grated, adjust to taste)
• 1.25 tsp Salt (Adjust to taste)
• 1 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 2 pc Dried Red Chilli (Broken in half)
• 10 pc Curry Leaves (From one sprig)
• 0.25 tsp Asafoetida
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, 2 cups of water, and turmeric powder. Cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy. Once the pressure releases naturally, open the lid and mash the dal lightly with the back of a ladle. Set aside.

2. 2

   Sauté the Okra: While the dal is cooking, heat 2 tbsp of vegetable oil in a wide pan or kadai. Add the cut okra pieces in a single layer. Sauté on medium heat for 8-10 minutes, stirring occasionally, until the okra loses its sliminess and develops light brown spots. Remove the sautéed okra from the pan and set aside.

3. 3

   Prepare the Gravy Base: In the same pan, add the sliced onions and sauté for 2-3 minutes until they become translucent. Add the chopped tomatoes and cook for another 4-5 minutes until they turn soft and pulpy.

4. 4

   Simmer the Huli Base: Add the sambar powder to the pan and sauté for one minute until fragrant. Pour in the tamarind paste, jaggery, and salt. Add the remaining 2 cups of water, stir well to combine, and bring the mixture to a rolling boil. Reduce the heat and let it simmer for 5-7 minutes for the flavors to meld.

5. 5

   Combine and Simmer: Gently add the cooked, mashed dal and the sautéed okra to the simmering tamarind base. Mix everything well. Check for consistency; if the huli is too thick, add a little hot water. Allow it to simmer on low heat for another 5-7 minutes, so the okra absorbs the flavors. Do not over-boil.

6. 6

   Prepare the Tempering (Tadka): Heat ghee in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and broken dried red chillies. Sauté for 30-40 seconds until the dals turn golden. Finally, add the curry leaves and asafoetida, and sauté for another 10 seconds.