Steamed Basmati Rice, Gongura Dal and Bendakaya Fry

Ingredients

• 1 cup Toor Dal (also known as split pigeon peas)
• 2 cup Gongura Leaves (tightly packed, stems removed)
• 1 pcs Onion (medium, finely chopped)
• 1 pcs Tomato (medium, chopped)
• 4 pcs Green Chilli (slit lengthwise)
• 4 pcs Garlic Cloves (roughly crushed, for cooking with dal)
• 0.5 tsp Turmeric Powder
• 3 cup Water (for pressure cooking, plus more to adjust consistency)
• 1 tsp Vegetable Oil (for cooking gongura leaves)
• 1 tsp Red Chilli Powder (adjust to balance sourness)
• 1.25 tsp Salt (or to taste)
• 2 tbsp Ghee (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 3 pcs Dry Red Chilli (broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal thoroughly under running water until the water runs clear. Soaking for 30 minutes is optional but recommended for faster cooking.
   • In a pressure cooker, combine the rinsed dal, chopped onion, tomato, slit green chillies, 4 crushed garlic cloves, and turmeric powder.
   • Add 3 cups of water and stir. Secure the lid and pressure cook on medium heat for 4-5 whistles, or about 15 minutes.
   • Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked perfectly soft.
2. 2

   Prepare the Gongura Paste

   • While the dal is cooking, wash the gongura leaves thoroughly in a large bowl of water to remove any grit. Drain completely.
   • Heat 1 teaspoon of vegetable oil in a small pan or kadai over medium-low heat.
   • Add the washed gongura leaves and sauté. The leaves will start to wilt and release water.
   • Continue to cook, stirring occasionally, for about 5-7 minutes until the leaves turn mushy and form a thick paste. Set aside.
3. 3

   Combine Dal and Gongura

Ingredients

• 500 g Okra (Also known as Bendakaya. Use young, tender pods.)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil.)
• 1 pcs Onion (Medium-sized, finely chopped.)
• 4 pcs Garlic Cloves (Crushed or minced.)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split black gram lentils.)
• 1 tsp Chana Dal (Split Bengal gram lentils.)
• 2 pcs Dried Red Chillies (Broken in half.)
• 12 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 1 tsp Salt (Adjust to taste.)
• 1 tbsp Lemon Juice (Freshly squeezed.)

Instructions

1. 1

   Prep the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for an hour. This step is critical to prevent a slimy texture. Once bone dry, trim the top and tail of each okra and chop them into 1/4-inch thick rounds.

2. 2

   Temper the Spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely. Then, add cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.

3. 3

   Sauté Aromatics: Add the broken dried red chillies and curry leaves, and sauté for a few seconds until fragrant. Immediately add the finely chopped onion and crushed garlic. Sauté for 3-4 minutes until the onions become soft and translucent.

4. 4

   Cook the Okra: Add the chopped okra to the pan, spreading it in a single layer as much as possible. Mix gently to coat with the tempering. Cook uncovered on a medium-low flame for 15-20 minutes, stirring occasionally (every 4-5 minutes). The initial sliminess will disappear, and the okra will start to shrink and become crisp. Avoid over-stirring.

5. 5

   Add Spices and Salt: Once the okra is well-cooked, tender, and crispy at the edges, reduce the heat to low. Add the turmeric powder, red chili powder, and salt. Gently toss everything together to ensure the okra is evenly coated with the spices. Cook for another 2 minutes.

6. 6

   Finish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the fry and give it a final mix. Serve the Bendakaya Fry hot as a side dish with steamed rice and sambar, dal, or rasam.