Okra Lentil Soup/ Bhindi Sambar/Vendaikkai Sambar

I have posted many Sambar Recipes earlier. And here comes the Okra/Bhindi/Vendaikkai Sambar. It is a variation from the usual Sambar preparations which we make. Each vegetable we add to the Sambar gives a unique flavor. This Sambar goes well with a combination of any Poriyal or Potato fry.

Ingredients

Tur Dal (Pigeon Pea Lentil) – ½ cup + ¾ tsp

Oil – 1 tsp + 1tbsp

Red Chilli – 2

Fenu Greek (Methi) Seeds – ¼ tsp

Curry Leaves – 1 strand

Onion -1 (cut into big pieces)

Ladies Finger (Bhindi/ Vendaikkai) – 200 Gms

Tamarind – 1 small lemon sized ball (soaked in a cup of water)

Sambar Powder – 1 tbsp

Turmeric (Haldi) Powder – ¼ tsp

Tomato -1 (finely chopped)

Salt to taste

Mustard (Rai) – 1 tsp

Black Gram (Urad Dal) – 1 tsp

Red Chilli – 1 (Broken into two or three pieces)

Curry Leaves – 1 strand

Asafoetida (Hing Powder) – ¼ tsp

Method

Pressure cook ½ cup of Tur Dal with 2 cup of water and Haldi for 4 to 5 minutes in medium flame till the Dal becomes soft.

Wash the okra, drain the water and leave it on a kitchen napkin for 10 minutes. Cut and discard the crown and tip of the okra. Extract Tamarind Juice from the soaked Tamarind.

Heat 1 tsp of oil in a pan. Add Red Chilli, Methi Seeds and ¾ tsp of Tur Dal. When the Dal becomes golden brown, add Curry Leaves.

Add Onion and sauté for a couple of minutes.

Add okra.

Sauté for 4 to 5 minutes till the stickiness of the okra goes away. (Do not add Salt now, else the okra will become sticky).

Add the Tamarind water, Sambar Powder and salt. Mix well.

Add the Tomato, mix and allow it to boil. Cover and simmer for 6 to 8 minutes in medium flame stirring in between.

Make sure the Okra does not become mushy. Add the cooked Dal after mashing with a ladle. Mix. Adjust Salt, if required. When it starts boiling again, cover with a lid and simmer for 4 to 5 minutes stirring in between.

Heat Oil in a pan, add Rai. When it starts crackling, add Urad Dal, ¾ tsp of Tur Dal, the broken Red Chilli and curry leaves. Stir it till the Urad Dal becomes golden brown.

Switch off the flame, add Hing and transfer the contents to the Sambar. Cover the Sambar immediately with a lid and switch off the flame after a minute.