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Lady's Finger Dal Recipe: Indian Sambar With Okra & Toor Dal

Lady's finger dal

Lady's finger dal

Easy and Tasty Sambar

Lady's finger, also known as bhindi or okra, is a rich source of vitamin K, folate and iron. It is a very tender vegetable, which makes it easy to cook.

A variety of dishes can be made using lady's finger, including curries, bhindi fry, kurma, stir-fry and so on. All of them taste great.

This particular dal is an easy and tasty side dish that is prepared using lady's finger and toor dal. In the Kannada language this dish is called bendekayi boluhuli, and it is a famous side dish from the coastal region of Udupi and Mangalore. This sambar does not require coconut. Pair it with rice or dosas.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 2 cups lady's finger, washed, pat-dried and chopped
  • 1 teaspoon coconut oil
  • 1 teaspoon tamarind
  • 2 cups water, or as needed
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 teaspoon jaggery
  • 1-2 green chilies, sliced
  • 1/2 cup toor dal
  • 1 teaspoon ghee (clarified butter)
  • 1/2 teasoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1-2 red chilies, broken
  • 1 sprig curry leaves
  • 1/4 teaspoon hing

Instructions

  1. Wash and transfer the toor dal to a cooker, add water, take 3 whistles, switch off the flame and let the pressure subside naturally.
  2. Wash, pat-dry and chop the lady's finger, transfer to a vessel or pan, add coconut oil, fry on low flame for 5 minutes or till it loses its stickiness completely. Do not burn.
  3. Take tamarind in a bowl, add water, squeeze the tamarind in water and discard the residue (or use tamarind paste). Add tamarind water to the fried lady's finger.
  4. Add turmeric powder, salt, jaggery and green chilies. Mix very well. Close the lid and cook on low flame for 5 minutes.
  5. Open the lid of the cooked toor dal and whisk well to form a smooth dal.
  6. Once the lady's fingers are cooked well, add cooked dal and water, mix and combine well. Adjust salt. Mix and add water if required to adjust the consistency. Let it comes to a boil and switch off the flame.
  7. Make the tempering: In a frying pan, heat ghee and splutter the mustard seeds and cumin seeds. Add broken red chilies, a sprig of curry leaves and hing. Mix and switch off the flame.
  8. Add the tempering to the dal and mix well.
  9. Serve hot with rice or dosa and enjoy.

Step-by-Step Photo Guide

Wash and transfer 1/2 cup of toor dal to a cooker, add 1 cup of water, take 3 whistles, switch off the flame and let the pressure subside naturally.

Wash and transfer 1/2 cup of toor dal to a cooker, add 1 cup of water, take 3 whistles, switch off the flame and let the pressure subside naturally.

Wash, pat-dry and chop 2 cups of lady's finger; then transfer to a vessel or pan.

Wash, pat-dry and chop 2 cups of lady's finger; then transfer to a vessel or pan.

Add 1 teaspoon coconut oil, fry on low flame for 5 minutes or till it loses its stickiness completely. Do not burn.

Add 1 teaspoon coconut oil, fry on low flame for 5 minutes or till it loses its stickiness completely. Do not burn.

Take1 teaspoon tamarind in a bowl, add  1/4 cup of water, squeeze the tamarind in water and discard the residue (or use tamarind paste).

Take1 teaspoon tamarind in a bowl, add 1/4 cup of water, squeeze the tamarind in water and discard the residue (or use tamarind paste).

Add tamarind water to the fried lady's finger. Add 1/2 teaspoon turmeric powder, salt, 1 teaspoon jaggery and 1-2 sliced green chilies.

Add tamarind water to the fried lady's finger. Add 1/2 teaspoon turmeric powder, salt, 1 teaspoon jaggery and 1-2 sliced green chilies.

Mix very well. Close the lid and cook on low flame for 5 minutes.

Mix very well. Close the lid and cook on low flame for 5 minutes.

Whisk the cooked dal well to form a smooth dal.

Whisk the cooked dal well to form a smooth dal.

Once lady's fingers are cooked well, add cooked dal and 1 cup of water. Mix and combine well. Adjust salt and mix.

Once lady's fingers are cooked well, add cooked dal and 1 cup of water. Mix and combine well. Adjust salt and mix.

Add water if required to adjust the consistency. Let it come to a boil and switch off the flame.

Add water if required to adjust the consistency. Let it come to a boil and switch off the flame.

In a frying pan, heat 1 teaspoon ghee and splutter 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Add 1-2 broken red chilies, a sprig of curry leaves and 1/4 teaspoon hing. Mix and switch off the flame.

In a frying pan, heat 1 teaspoon ghee and splutter 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Add 1-2 broken red chilies, a sprig of curry leaves and 1/4 teaspoon hing. Mix and switch off the flame.

Add the tempering to the dal. Mix well.

Add the tempering to the dal. Mix well.

Tasty and flavorful ladies finger dal is ready to serve. Serve hot with rice or dosa and enjoy.

Tasty and flavorful ladies finger dal is ready to serve. Serve hot with rice or dosa and enjoy.

Cooking Notes

  • After washing the lady's fingers, pat-dry using a dry cloth or tissue to remove the excess water. This will reduce its stickiness as it cooks.
  • Increase or decrease the number of green chilies as per your taste.
  • You can soak the toor dal for 20 minutes or more to reduce the cooking time.
  • Always use young lady's fingers for the perfect dal.
  • To check the tenderness of the lady's fingers, cut the end using your finger, if it breaks easily, then it is young and tender.
  • You can fry lady's finger using any cooking oil.