Dal Bhindi is a side dish made with Okra and dal. The dish is very unique with a protein punch. It pairs well with chapati or paratha.
whole red chillies
red chilly powder
A few drops of lemon juice
Salt to taste
Wash and soak toor dal for at least one hour.
Prepare the bhindi by cutting heads and tails and then making thin slices.
Heat 2 -3 tbsp oil.
Add mustard, asafoetida and a pinch of asafoetida
Add the whole red chillies and immediately add the soaked and drained toor dal.
Sauté for a minute or two.
Add the bhindi, salt and turmeric powder.
Sauté for a minute so that the spices are mixed and the bhindi is well coated with oil.
Simmer the flame and cover the pan using a rimmed lid or a thali.
Pour 1/2 cup water on the lid.
Let the bhindi cook for a few minutes.
Remove the lid carefully and stir the bhindi.
If cooked add coriander powder, chilly powder and lemon juice.
Sauté on full for a few minutes.
If the bhindi is not cooked, place the lid back and let them cook before adding spices.
Special Weekend Thali
Sindhi Guar ji Bhaji