Okra dal
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | millilitres | Olive oil; (4 fl oz) |
| 1 | Onion; sliced | |
| 1 | teaspoon | Cumin seeds |
| 2 | Cinnamon sticks; broken up | |
| 375 | grams | Masoor dal; (red lentils) (12oz) |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Chilli powder |
| ¼ | teaspoon | Ground turmeric |
| 1¼ | litre | Water; (2pints) |
| 1 | large | Tomato; halved |
| ½ | Teaspoon; salt | |
| 24 | Okra; topped and tailed | |
Directions
Heat the oil in a large saucepan and cook the onion with the cumin seeds and cinnamon over a medium heat for 5-10 minutes, until the onion is beginning to brown.
Add the lentils, coriander, chilli powder and turmeric.
Stir and cook for 2 minutes, stirring.
Add the water and stir, then add the tomato, salt and okra.
Bring to the boil, then cover and simmer for 20-25 minutes, until the okra and lentils are tender, stirring occasionally.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.