Trim ends and halve the vegetable.
Soak the pigeon peas in hot water (adding a 1/4 teaspoon of turmeric to it) for 15 minutes and cook in two cups of water to a very soft mushy consistency. Alternatively, pressure-cook for a whistle, lower flame and cook for
3 – 4 minutes. When the pressure reduces completely, open the lid and use. Use a larger pressure cooker to make your dal. Place the dish with the soaked dal over it, close it with a lid and cook for 5-6 whistles on a medium flame. (Prepare large portions of the dal and store in the freezer). You can even cook in a large sauce-pan.
Heat the oil, pop the mustard, and brown the dried red chilli and fenugreek. Add the okra and stir for half a minute. Add sambar powder, salt, hing powder, a cup of water and mix. Cover and simmer over a medium flame for five minutes until the vegetable softens, but still remains firm.
Add the tamarind pulp and simmer over a medium flame for a couple of minutes. Add the cooked lentil. When it thickens a little, add wet and crushed curry leaves. Stir and remove from fire.
Garnish with finely chopped coriander leaves (optional).
Important Tips:
1.) Homegrown okra is tender and tastes great when cooked.
2.) Choose tender ones from the market.
FOR THE SAMBAR POWDER / Sambar Podi -
This is one of the most versatile and creative spice powder in this Sathvic cuisine. When added to various sauces and stir-fries it adds a zooming flavor that is truly unbeatable. Sambar powder is a must in every South Indian home. Always prepare this powder at home as it is healthy and all the spice ingredients are available commonly in Indian / Asian groceries. You can buy a good brand of Sambar powder in the grocery store.
Wash and wipe the curry leaves dry.
Roast all the ingredients with the curry leaves in a saucepan over a medium flame for a couple of minutes, until the lentils turn light golden and start emitting their distinctive aromas.
Blend into a fine powder and store in an airtight container and refrigerate. The powder remains fresh for many months.