Bhinda with Dhal and Raita

Ingredients

For the bhinda

• 1 kg fresh okra
• 1 medium onion
• 2 tomatoes
• 8 garlic cloves
• 8 green chillies
• 1 tablespoon coriander powder
• ½ tablespoon salt
• ½ tablespoon turmeric
• 1 tablespoon mustard seeds
• ½ teaspoon fenugreek
• pinch asafoetida (a spice, can be substituted with garlic and onions to taste if necessary)
• 2 tablespoons oil
• handful fresh coriander

For the rice

• 200 g basmati rice
• 1 teaspoon salt
• 1 tablespoon oil
• 150 ml water

For the dhal

• 100 g pigeon peas or red lentils
• 2 fresh tomatoes
• 1 tablespoon ginger
• 1 tablespoon red chilli powder
• 1 teaspoon salt
• 1 tablespoon coriander powder
• 1 teaspoon turmeric
• ½ teaspoon mustard seeds
• ½ teaspoon cumin
• pinch asafoetida
• 1 tablespoon jiggery (unrefined brown sugar, but normal brown sugar will suffice)
• 2 tablespoons oil

For the raita

• 100 ml plant-based yoghurt
• 30 g fresh cucumber
• 30 g fresh carrot
• pinch of salt
• pinch of cumin
• pinch of coriander

Method

Take a small amount of oil and gently fry the okra off. Take them out and leave to cool.

Add oil to pan then fenugreek seeds, mustard seeds and asafoetida. Add chopped onions and tomatoes then cook for 2 minutes. Add bhinda, green chillies, garlic, salt, turmeric, dry coriander powder and fresh coriander and stir. Leave to cook.

To make the rice: heat oil in a saucepan, add the rice, boiling water and salt, and leave on medium heat to cook.

To make the dhal: add the peas or red lentils and tomatoes to a pressure cooker and boil for 15 minutes, then blend.

Take a large pot and add some oil, dried chillies, mustard seeds, cumin and asafoetida. Add the blended dhal, ginger, red chilli powder, salt, coriander powder, jiggery and fresh coriander. Bring to boil and leave cooking until a rich thick texture.

To make the raita: take yoghurt, grated cucumber, carrots, cumin, salt and fresh coriander. Mix and leave in fridge.