Bhindi wali Dal - Lentils simmered in Crispy Okra Fry

Ingredients:
Ghee or oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds
1/4 tsp turmeric powder
Dash of asafoedita
Pinch of fennel seeds
1 green chilli
1/2 cup onions
1/2 tsp chopped ginger
1 clove of garlic, chopped
Pinch of sugar
Okra (about 6) cut lengthwise and into fours
Pinch of kasoori methi
Pinch of shredded coconut
1 cup cooked toor dal
Pinch of gul/jaggery or sugar
Salt

Optional : Tempering: Some ghee, roasted peanuts, 1/4 tsp cumin seeds, pinch of turmeric, and pinch of asafoedieta

Heat some ghee in a pan. Add the mustard seeds cumin seeds and a pinch of fennel seeds. When they splutter, add some asafoedita (just a pinch), and add 1/4 tsp of turmeric. Now add 1/2 cup of onions, chopped lengthwise. Add 1/2 tsp of chopped ginger and a clove of garlic, chopped. Sautee the onoins and add a pinch of sugar so the onions start carmelizing. When translucent, remove them from the pan and set aside.  Heat some oil and add the okra while cooking it on medium flame. Once you think the okra has cooked, turn the flame on low and keeping frying the okra till it turns crispy. This step may take some time.  I actually cooked the okra covered for just a few minutes and then continued to fry them uncovered till crisy.
Reserve a few okra to garnish on the top.

Turn the flame on medium high now and add the onion mixture to okra in the pan.  Sprinkle some kasoori methi and a pinch of shredded coconut and give it a quick stir. Add the cooked/beaten dal right away. Make sure the dal is cooked fully before you add it to the okra.  Stir well. Season it with some salt and jaggery or sugar. Let it come to a quick boil. Remove from heat to a serving bowl. 

Optional: For additional tempering, heat some oil, add some cumin seeds, pinch of turmeric powder and asafoedita and roasted peanuts.  And drizzle this on the dal.

Final step, top the dal with the fried okra with had reserved.

Enjoy!!!

Note:
1. If you do not want to do the additional tempering (too much work and too much cumin), skip it. But, add the peanuts when you add the kasoori methi and coconut. Ofcourse, if you do not like peanuts at all, skip it altogether!