Pressure cook the tur dal (Split pigeon pea) with approximately four times water, till soft.
Usually takes 3-4 whistles.
Set aside for pressure to release.
Wash pat dry and slice the okra into one inch pieces. Set aside.
Into a deep kadai/Indian wok, add two tsp oil, followed by mustard seeds and fenugreek.
As the mustard splutter, Add in the curry leaves and asafoetida. Stir for a few seconds till the curry leaves turn crispy.
Add in the cut okra
Stir fry on a low flame for about two to three minutes.
Once the sticky threads slowly disappear add turmeric powder ,salt and the tamarind extract. Stir well
Allow this to bubble for 5 minutes.
Add the sambhar powder. Stir well.
Cover and cook
The okra doesn’t take a long time to cook, yet the tamarind water and the masala may have a raw smell. Allow it to simmer till the smell changes.
It takes around 7-10 minutes. Stir occasionally
Now add the pressure cooked tur dal, mix and simmer for about 5 minutes.
Once it is well incorporated, add the coconut milk and bring to a bubble. Remove from heat.
Do not boil with the coconut milk …it tends to split.
Enjoy warm garnished with coriander leaves.
The recipe tends to thicken a bit upon cooling.
Use the first extract of the coconut milk to add the creaminess.
Change the vegetable to pumpkin or eggplant to enjoy the same recipe