Pressure cook:

4 fistfuls (1 cup) of toor dal in one glass of water to tender. Mash the dal to smooth.

Cut:

1 onion – finely sliced lengthwise

1 ripe tomato – finely chopped

1-inch pieces – optional and to taste – Bendakaya (okra) or drumsticks (munagakaya), about 8 to 10 cut pieces

Do the popu and cook:

In a pot, heat a teaspoon of oil. Do the popu or tadka (toast curry leaves, dried red chilli pieces, cumin and mustard seeds in one teaspoon of peanut oil).

Add onions. Saute to soft. Add tomatoes and vegetables. Cook to tender, stirring often.

Add the cooked and mashed toordal.

Stir in salt, red chilli powder and turmeric to taste or ½ tsp each.

Add 2 tablespoons each – freshly prepared tamarind juice and jaggery pieces.

Add about a big glass of water. Mix and bring to a boil on high heat.

Reduce the heat to medium-low and let simmer the whole thing for about 10 to 15 minutes. Just before turning off the heat, sprinkle some finely chopped fresh cilantro leaves.

Let the pappu chaaru sit covered for at least 10 minutes and then serve warm with rice. Tastes extra good when it’s cold.

[From: Mahanandi » Benda Kaaya(Okra)]