Masala Bhindi | Dal Roti Bhindi

When it comes to planning dinners for regular weekdays, its almost always some subji with roti, if not the upmas or other one pot meals. Getting Hubby dear eat pastas will be out of question. Or else those Parsley Pesto Fusilli Pasta or Gnocchi in Creamy Tomato Sauce will make such delicious meals.

Then it comes the regular question on what new subji we can make, other than repeating ourselves. Folks at home have given up and accepted that if a new dish needs to be done, it should be verified first if its already featured or not.

There are also some comical situations when I would've clicked some dishes, yet to share. And they will remember that I have clicked. I will say I haven't done it. In my understanding it would mean I am yet to share, however they will assume that its posted. So I will then have to explain, if clicked is shared, then its done, else its not done!

I am sure my BM Buddies would agree to this case happening all the time with them. 

Coming to the post of the day, we are doing second week of BM#55 and I will be sharing some Healthy Dinner meals. For day 1 it was Khichidi and on the same lines, I have a Masala Bhindi, with Masala Dal and roti.

The Masala Bhindi was the dish to be tried, since we were skeptical if Hubby dear will eat a dry dish with roti, we decided to make a dal and it naturally has to be spicy. So I decided I might as well make a new version. However many versions of Dal you have, its still not enough!

It was a hearty meal, while the most common as per my North Indian friends is always a Dal Chawal and Bhindi, I would say this fits the bill quite perfectly too! 

During our initial marriage days, Hubby dear use to talk so much about Bhindi masala, that I was so obsessed at trying different dishes that went by the name. So you can see couple of different Bhindi Masala going around. So this one joins the list as well!

Masala Moong Dal

Ingredients Needed:

Moong Dal / Split yellow moong dal - 1 cup

Onions - 1/2 small

Tomatoes -1  medium

Oil - 1 tsp

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1/2 tsp

Turmeric powder

Green Chilies - 1 no

Coriander powder - 1/2 tsp

Red chili powder - 1/2 tsp

Amchoor / Dry Mmango powder - 1/4 tsp

Garam Masala - 1/4 tsp

Hing a pinch

Garlic - 2 -3 cloves

Salt to taste

Water

Coriander leaves for garnish

How to make Moong Dal 

Wash and pressure cook Moong dal for 2 whistles.

Heat a pan with oil, temper with mustard seeds, cumin seeds, slit green chilies, saute well.

Then add hing, garlic, onions, saute for few mins. Next add chopped tomatoes, and all spice powders expect amchoor and garam masala. 

Add the boiled dal and enough water to get a thick dal. Bring to boil.

After the boil, add the amchoor and garam masala. Adjuct salt and finally add chopped coriander leaves.

Serve with Roti and Masala Bhindi

Masala Bhindi

Ingredients Needed:

Lady's Finger / Bhindi - 1/2 kg

Oil - 2 tsp

Salt to taste

Grated Coconut - 1 tsp

Red Chili powder - 1 tsp

Cumin Seeds - 1/2 tsp

Lemond Juice - 1/2  tsp

To be fried and powdered

Cumin Seeds - 1/2 tsp

Sesame seeds - 1 tsp

Roasted Peanuts 1 tsp

How to make the Masala Bhindi

Dry roast all the ingredients listed under powder, cool and grind to a fine powder. Keep it aside.

wash and wipe the bhindi, cut into 1 inch pieces. Allow to dry for 10 mins.

Then heat a kadai with oil, temper with cumin seeds, then add the Bhindis, saute well.

Now add salt, turmeric, grated coconut, red chili powder and fry. After 3 -4 mins, add the ground powder, combine well.

Cook in simmer for 5 mins, switch off and squeeze in lemon juice and serve with roti and dal

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Posted in: Indian Cook