Скачать или смотреть Office ka Dabba | Ep 20| Kurkuri Bhindi & Masoor Dal | मसूर दाल रेसिपी

Simple Soul Food Combo ✨

🍲 Masoor Dal
Soaked black masoor dal, pressure-cooked with cardamom & bay leaf, tempered in desi ghee with hing, jeera, onions, tomatoes & spices. Finished with kasuri methi + fresh coriander 🌿

🥗 Kurkuri Bhindi
Crispy okra tossed in spices, gram flour & rice flour – air-fried till crunchy & golden. 😍

🍚 Served with steamed rice + salad = pure comfort on a plate! 💛

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Ingredients

For Masoor Dal:
• 1 cup black masoor dal (washed and soaked for 1 hour)
• 1 tsp salt (for dal)
• 1 black cardamom
• 1 bay leaf
• Water (enough to cover the dal)
• 2 tbsp desi ghee
• 1 tsp asafoetida (hing)
• 1 tsp cumin seeds
• 1 inch ginger (finely chopped)
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt (for masala)
• Hot water (as required)
• 1 tsp dry fenugreek leaves (kasuri methi)
• Fresh coriander leaves (for garnish)

For Kurkuri Bhindi:
• 250 g okra (washed, dried and halved lengthwise)
• ½ tsp salt
• ½ tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp garam masala
• ½ tsp cumin powder
• 1 tsp ginger-garlic paste
• 2 tbsp gram flour (besan)
• 3 tbsp rice flour
• 1–2 tsp oil (for coating and air frying)


Method

Masoor Dal:
Wash and soak the black masoor dal for 1 hour. Transfer it to a cooker with salt, black cardamom, bay leaf and enough water to cover the dal. Pressure cook for 2 whistles.

Meanwhile, chop ginger, onion and tomatoes. For tempering, heat desi ghee in a kadhai. Add asafoetida, cumin seeds and chopped ginger. Once it sizzles, add onions and sauté until golden brown. Add turmeric, chilli powder, coriander powder, garam masala and salt. Mix well, add a splash of water to prevent the spices from burning, and cook until fragrant. Add chopped tomatoes, cover and cook until soft and the oil separates.

Now add the cooked dal to this masala, adjust consistency with hot water if needed, and simmer covered for 7–8 minutes. Finish with crushed dry fenugreek leaves and fresh coriander.

Kurkuri Bhindi:
Wash, dry and trim the okra. Slice each into halves lengthwise. Transfer to a bowl and add salt, chilli powder, turmeric, coriander powder, garam masala, cumin powder, ginger-garlic paste, gram flour and rice flour. Mix well with hands so that the bhindi is evenly coated. Drizzle a little oil, toss again and transfer to an air fryer. Cook at 180°C for 10 minutes, stir once, and cook again for another 10 minutes until crispy.

To Serve:
Enjoy hot masoor dal with steamed rice, crispy bhindi, and a side salad – wholesome comfort food at its best! 🌸