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Saturday, May 5, 2007

Okra Dal ~ Bendakaya Pappu

'O' for Okra dal - My entry for Nupur's A - Z event.
Pappu, the traditional Andhra dal is a regular dish prepared at our homes. The usual, standard vegetables that go into our pappus are green mango / mamidikaya, cucumber/dosakaya, tomato, green leafy vegetables to name a few. My husband’s family use okra to make pappu. To me, who love okra in it’s crispiest state, this was kind of an unusual dish.
Today, to my surprise, my husband volunteered to prepare our lunch and presented me with ‘O’ dish for Nupur’s event. The following recipe is my husband’s and he has taken the liberty of a chef when it comes to the ingredients list. The optional ingredients mentioned in the recipe are not used in a traditional pappu recipe at our homes. Their addition did enhance the taste and was delicious. So, here comes my husbad’s first recipe on my blog.

Toor dal - 1 cup
Okra - 1 Lb
Green chillies - 6/8
Salt - Accordingly
Tamarind extract (obtained from soaked tamarind) - 4 Tbsp or accordingly
Turmeric powder - 1/2 tsp
Oil - 4 Tbsp
Ginger, chopped fine - 1 tsp (Optional)
Cumin powder - 1 tsp (Optional)
Garlic Powder - 1/2 tsp (Optional)

For Tempering:
Oil - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 /4 tsp
Curry leaves - A few

I used 1 Lb frozen okra packet. If using frozen okra, thaw and remove any excess water. If using fresh ones, wash them, wipe them dry and chop into circles after trimming the ends. Chop the green chillies fine.
Cook toor dal, green chillies and turmeric powder with sufficient water in a pressure cooker or in a big pot till it is cooked soft. Pappus are not watery like sambhars and therefore, the quantity of water required to make pappu is only a little more than needed to cook dal.
Heat 4 tbsp of oil to a pan and add chopped okra. Keep frying the okra till all the stickiness (if present) disappears and it is cooked. Gently rotate the okra with the spoon while frying, so that okra doesn't become mushy. Add tamarind extract, salt, cumin powder to the okra mixture and let it cook on low flame till the mixture comes to a boil. Add cooked toor dal to the pan and stir the whole mixture once with a ladle. Let it simmer for few more minutes.
Heat oil in a small pan and add ginger. when ginger starts to turn light brown, add mustard seeds, cumin seeds and curry leaves. When the mustard seeds start to pop and cumin seeds turn brownish, add asafoetida and garlic powder. Turn off the stove after a few seconds. Add to dal, stir the mixture with a ladle and close the lid. Let the dal sit for a few minutes so that all the flavors are infused.
Serve with hot rice and a spoon of ghee.

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Roopa said...

suma the dhall looks very delicious!

DEEPA said...

Wow!!!!!!U guys must hvae had a great lunch ..Lucky you man ..

Vcuisine said...

First time i came to know this. Looks nice. Viji

Asha said...

Hubby made this?! Cool,my compliments to the chef!:))
Can't see too many Okras in there but Okras tends to break in to little pieces in the dal.Sounds great,I will try.Thanks.

sra said...

v unusual, must try this

Nupur said...

Okra and dal is such a great combo, like you, I had never tasted it until I saw okra sambar on a blog...since then, I have been hooked!

sunita said...

This is something new for me ...lucky you...

Anonymous said...

i am learning so much about andhra cusine from your blog. all new to me and sounds so good.

bee said...

i think i would prefer this to okra sambar. i'm not a sambar fan, so i ought to try this.

Dr. Soumya Bhat said...

Hi Suma,
I never tried okra in this way.Nice recipe.Gotta try this one even heathy right.thanks for sharing

Kribha said...

Nice dish Suma. I make a similar curry,but it is little watery and has big pieces of okra in it. will try your recipe sometime soon. Thanks to your hubby & you for sharing this recipe.

Shivapriya said...

Okra Pappaaaaa???? I think even u sounded like me when u heard for the first time. Very usual dish, okra is my fav veggie, will give it a shot sometime. Nice picture.

Suma Gandlur said...


I will convey your compliments to him. My photographic and presenting skills made you think that okra broke into pieces.:( Those green pieces you see are green chillies and okra pieces were infact intact.

Srivalli said...

Though we do make our regular dal the same way, never used bendakaya, sounds so new..:)..will try it sometime.