Okra(Lady finger) with DaL(Lentil) Curry
#dalcurry
Okra (Abelmoschus esculentus), is known in many countries as ladies' fingers or ochro, is a flowering plant in the mallow family.
It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.
Raw okra is 90% water, 2% protein, 7%
carbohydrates and negligible fat.
In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in
dietary fiber, vitamin C and vitamin Ke, with moderate contents of thiamin, folate
and magnesium.
Today am going to share a delicious recipe with this okra and Lentil. It's a dal curry can be eaten with steamed rice roti or paratha whatever you can. Let's cook 😊.
[ Note - Panch phoron is a whole spice blend, used in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means "five spices"( Panch Phoron in Bangladeshi Language) and is also known as in; Maithili panch phoron), Nepali Padukone Masala), Assamese (pas phoṛôn) and Odia pancha phutana).]
Okra(Lady finger) with DaL(Lentil) Curry
#dalcurry
Okra (Abelmoschus esculentus), is known in many countries as ladies' fingers or ochro, is a flowering plant in the mallow family.
It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.
Raw okra is 90% water, 2% protein, 7%
carbohydrates and negligible fat.
In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in
dietary fiber, vitamin C and vitamin Ke, with moderate contents of thiamin, folate
and magnesium.
Today am going to share a delicious recipe with this okra and Lentil. It's a dal curry can be eaten with steamed rice roti or paratha whatever you can. Let's cook 😊.
[ Note - Panch phoron is a whole spice blend, used in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means "five spices"( Panch Phoron in Bangladeshi Language) and is also known as in; Maithili panch phoron), Nepali Padukone Masala), Assamese (pas phoṛôn) and Odia pancha phutana).]
Cooking Instructions
- 1
Wash the green raw okras in fresh water and chop into medium size. Keep it aside.
- 2
Take a pan, put some oil and heat it on the stove. Put the chopped onions and green chillies with salt as required and stir fry. Put ginger garlic paste and fry for one minute.
- 3
Add little water to saute it and put turmeric powder, red chilli powder, Coriander powder and cumin powder into it and stir fry more 5 minutes. When oil comes out from the Spices, put the soaked lentil into it with 1 cup water and cook it for 5 minutes covering the pan.
- 4
Then put all washed and chopped okra into it and mix it into all over dal and spices. And again cover the pan. Cook it in a low flame for 3-4 minutes.
- 5
In the meantime, in another frypan, put some oil and heat it on the stove. Now put the bay leaf with dry red chilli and fry low flame. Put five whole spices mixture into it and fry all together one minute. Now put it on the top of the curry and mix it.
- 6
Green okra with dal curry is perfectly done. Serve it hot with steamed rice or roti or paratha and enjoy it with your family and loved ones. Take Love from Bangladesh 💚😊.
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