Dal – bhindi masala

20141021_205656The “sookhee dal” and the “bharwee bhindi” are perhaps the most frequently made items in any traditional Punjabi kitchen so I decided to give it a shot in my own twisted way.
To make the dal (split and skinned maa ke dal or black dal) is nothing fancy. Just take a cup of dal, add three cups of water and set on medium heat. Add salt to taste, a quarter teaspoon each of red chilli powder and turmeric powder and a pinch each of cumin and coriander powder. Bring to boil and let the water dry. The dal is ready. Serve in a glass dish after sprinkling garam masala.20141021_205619

For the bhindi (ladies finger), split each finger from the middle and fill in a mixture of all the above masalas in the split. Shallow fry in a tablespoon of oil for five minutes and then add one chopped onion. Fry for another few minutes and serve. Sprinkle garam masala for added flavour.
The combination of the two is almost always served with chapatti, or roti, or flatbread!

 

 

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