Bhindi Masala and Masoor Dal with Ajwain and Tomato

Today I offer you two new recipes.

First up is my brand new favorite way to cook okra. But, get this: E. the Okra Hater actually liked it, too! I couldn’t believe my eyes when I saw her picking it up and eating it like popcorn. (In fact, she liked both these dishes, amazing for someone who claims not to like Indian food.) Prepared this way, okra is definitely not slimy!

Bhindi Masala (Dry-Fried Spiced Okra)
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Okra fried without oil takes a long time to brown and must be stirred fairly frequently. If you’re in a hurry, you can add more oil to this to speed it up or spray it a couple of times with cooking spray.

To avoid the dreaded “okra slime,” thoroughly dry the okra (and your cutting board) before slicing it. Moisture brings out the slime.

1 pound fresh okra, tops removed and sliced 1/2-inch thick
1/4 teaspoon canola oil
1 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2 onion, diced
2 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
pinch mango powder (amchoor), optional
1/2 teaspoon ground cumin
salt, to taste

Spray a non-stick skillet with cooking spray and put 1/4 teaspoon of oil right in the center. Heat on medium until pan is warm. Add the cumin and mustard seeds right to the center of the oil and fry for 1 minute, or until they begin to pop. Add the onion and garlic and stir for 2 more minutes.

Add the okra and remaining spices. Stir well and cook, uncovered, until browned on all sides. Prepare to spend at least 20 minutes, stirring every few minutes, for the okra to cook completely. Sprinkle with salt and serve.

Makes 4 servings. Each contains 58 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 4g Fiber.

You know how you buy exotic seasonings and then don’t exactly know what to do with them? I’ve had a jar of ajwain seeds in my spice cabinet ever since my last order from Penzey’s. I finally decided to just give them a try and added them to this very simple dal made from the quick-cooking masoor dal, a type of split red lentils. The flavor of ajwain is similar to thyme, which you can substitute if you haven’t got ajwain. Thyme, however, doesn’t need to be fried in the hot oil–just add it directly to the dal.

Masoor Dal with Ajwain and Tomato
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Red lentils will also work here, but they may take a little longer to cook.

1 cup masoor dal or red lentils
4 cups water
1/2 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon oil
1/2 teaspoon ajwain seeds (or substitute thyme or more cumin seeds)
1/2 teaspoon cumin seeds
1/2 onion, chopped
1 teaspoon ginger paste (or 1 teaspoon grated fresh ginger)
2 cloves garlic, minced
1 medium-large tomato, chopped

Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.

Put the 1/8 teaspoon oil in the center of a non-stick pot and heat over medium-high. When hot, add the ajwain and cumin seeds and cook for 1 minute. Add the onion and cook until translucent. Add the ginger paste, garlic, and tomato and cook until the tomato is softened.

Add the dal to the tomato mixture and stir well. Cook for 15 minutes, until flavors have blended. Serve with rice or your choice of Indian bread.

P.S. An added benefit of ajwain is that it’s supposed to ease “digestive discomfort.” So eat up those ajwain-enhanced legumes!

Makes 4 servings. Each contains 181 Calories (kcal); 1g Total Fat; (4% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 15g Fiber.