Bhindi Masala with Dal and Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 150 gokra (bhindi), chopped in rounds
• 15 mlolive oil
• 1onion, finely diced
• salt to taste
• 100 gcanned diced tomatoes
• 1 tspgaram masala
• 50 gdry yellow lentils (dal)
• 70 gbasmati rice
• 2garlic cloves, minced

Method

1. Boil the dry yellow lentils in salted water until broken down and soupy to form the dal.
2. Cook the dry basmati rice similarly in salted water until fluffy, then set aside.
3. Heat the olive oil in a wide pan. Sear the chopped okra directly over high heat until slightly charred and no longer sticky. Remove and set aside.
4. In the same pan, sizzle the cumin seeds, then sauté the diced onion and garlic until soft.
5. Stir in the garam masala and canned diced tomatoes, cooking until the masala thickens.
6. Toss the scorched okra back into the pan, stirring to coat it in the thick masala gravy.
7. Serve the robust okra distinctively with the mild lentils and plain rice.