Masur Masala Bhindi - Red Lentils with Fried Okra

 

Masur Masala Bhindi

Masur dal or red lentils are the easiest lentils to make. They cook quickly and go well with any and all vegetables. Cooking the lentils with a bit of salt and turmeric separately then adding the stir-fried vegetables, gets this side dish on the table in less than half an hour.

There are a couple of ingredients in this recipe that are only available in an Indian market. Amchur is dried green mango that is ground to a fine powder. It's purpose is to reduce the mucus that is released while the okra cooks. If amchur is not available, leave it out, but make sure not to add anything to the okra until it's cooked. It will initially be slimy so fry it over medium heat and don't stir it too much. Wait until the okra browns before stirring. Add salt only when all signs of mucus disappear. Don't cover the okra while it's frying because the resulting condensation will make it more slimy. Notice that onions, tomatoes and green chilies are added after the okra cooks and all mucus disappears.

Panch phoron is the other ingredient that is available only in an Indian market. If it's not available, use whole fennel seeds and fennel seed powder which is made by dry-roasting a tablespoon of whole fennel seeds and grinding them to a fine powder.

Serve these lentils as a side dish for lunch or dinner. They go well with hot, steamed rice or any Indian bread.

Ingredients

1 cup red lentils or masur dal, washed and soaked for 30 minutes

3 cups water

1/2 tsp. turmeric powder

1 tsp salt or to taste

1 package okra/bhindi, pre-washed and dry, cut in rounds

1 tsp. amchur (dried mango powder)

2 Tbsp. vegetable oil

1 tsp. panch phoron (Bengali whole 5 spices)

1 large onion, minced

1 serrano chili, minced

1 large tomato, minced

1 tsp. roasted panch phoron powder

Directions

1. Drain lentils and place in pressure cooker with water, salt and turmeric powder.
2. Cook under full pressure for 10 minutes and set aside to de-pressurize for 15-20 minutes.
3. Heat oil and sputter panch phoron.
4. Add okra and amchur and stir-fry until okra is cooked.
5. Add salt to taste, onions, tomatoes and serrano, stir well and simmer until oil resurfaces.
6. Garnish with roasted panch phoron powder.
7. Pour cooked dal (reserving some okra for later) over fried okra and bring to a boil.
8. Remove from heat and top with reserved okra.

Serve with rice or chapatis.