Name: Masoor ane Bhindi nu Sambhariyu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 cups Whole Masoor (brown lentils), soaked for 4 hours and parboiled until tender but firm; 250g Bhindi (okra), washed, dried thoroughly, and cut into 1-inch rounds; 4 tbsp Besan (chickpea flour), lightly toasted; 3 tbsp Roasted Peanuts, coarsely crushed; 1 tbsp White Sesame Seeds (til); 2 tbsp Groundnut Oil; 1/2 tsp Ajwain (carom seeds); 1/4 tsp Asafoetida (hing); 2-3 pieces Dried Kokum, soaked in 2 tbsp warm water; 1 tsp Jaggery (gur) powder; 1 tbsp Ginger-Green Chili paste; 1 tsp Dhana-Jeeru (Coriander-Cumin powder); 1/2 tsp Turmeric powder; 1 tsp Kashmiri Red Chili powder; 2 tbsp Fresh Coconut, grated; 1/4 cup Coconut Milk (thick); Fresh coriander leaves for garnish; Salt to taste

The Preparation

Step 1

Prepare the 'Sambhariyu' crumble: In a bowl, mix the toasted besan, crushed peanuts, sesame seeds, dhana-jeeru, red chili powder, turmeric, jaggery, and salt. Add 1 teaspoon of groundnut oil to create a coarse, sandy texture.

Step 2

Heat 1.5 tablespoons of groundnut oil in a heavy-bottomed kadai or wide skillet over high heat. Once shimmering, add the ajwain and hing. Let them sizzle for 5 seconds.

Step 3

Add the okra (bhindi) to the pan. Stir-fry on high heat for 5-7 minutes without covering. This ensures the okra chars slightly on the edges and stays crisp rather than becoming slimy.

Step 4

Lower the heat to medium. Move the okra to the sides of the pan and add the ginger-green chili paste in the center. Sauté for 30 seconds until fragrant.

Step 5

Add the parboiled masoor dal and the prepared kokum water (discarding the solids). Toss gently to combine with the okra.

Step 6

Sprinkle the 'Sambhariyu' crumble evenly over the mixture. Increase heat slightly and toss vigorously for 3 minutes so the spices and besan coat the lentils and okra perfectly.

Step 7

Drizzle the thick coconut milk around the edges of the pan and give it one final quick toss—the milk should emulsify with the spices to create a rich, dry glaze rather than a gravy.