Bendakaya / bendi sambar

Ingredients :

Toor dal / kandi pappu : 1 cup raw

oil : 1 tbsp

onion : 1/2 cup sliced thinly

tomato : 1 big sliced thinly

okra/bendi : 1/2 cup cut into pieces

green chillies : 2 cut into pieces

dry red chillies : 3

tamarind : lime size

fenugreek seeds : 1/4 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

cumin powder : 1/4 tsp

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

corriander powder : 1/2 tsp

corriander leaves : 1/2 cup

red chilli powder : 1/2 tsp

salt : as per taste

Pressure cook the dal for 4 whistles. Mash and keep aside. In the meanwhile soak the tamarind in hot water and squeeze out the juice. In a large pan pour the oil and allow it to heat. Now put in the fenugreek seeds, mustard seeds and allow them to crackle. Add in the cumin, dry red chillies and curry leaves. Also add the turmeric,green chillies, onions, okra and ginger garlic paste. Keep mixing in order to avoid burning and sticking to the bottom. Once the onions are translucent add in the tomatoes. Cook for some time till the tomatoes are cooked. Now add in the tamarind juice and bring it to a boil. Also add in the mashed dal and bring it to boil. Add water if necessary. After some time add the red chilli powder,salt, cumin powder and corriander powder. Add the corriander leaves also. Keep on slow flame for about 10 min and then switch off the stove. Serve hot with rice.