Bhindi masala with dal tadka and roti

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 300 g bhindi (okra), washed, dried and sliced
• 1 medium onion, sliced
• 1 medium tomato, chopped
• 150 g toor dal (split pigeon peas), about 1 katori (about 150 g)
• 0.5 tsp turmeric powder (haldi)
• 1 tsp cumin seeds (jeera)
• 0.5 tsp mustard seeds (rai)
• 3 cloves garlic, chopped
• 1 dried red chilli
• 3 tbsp mustard or sunflower oil
• 1.5 tsp salt
• 200 g roti (chapati) flour (atta)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash the toor dal, then boil with turmeric and enough water in a pan or pressure cooker until soft, about 20 minutes.
2. 2Step 2. Heat 1 tablespoon oil in a pan, add cumin seeds, mustard seeds, garlic and dried red chilli, and let them splutter for the tadka.
3. 3Step 3. Pour the tadka over the cooked dal, add salt and simmer for 5 minutes, adding water to loosen if needed.
4. 4Step 4. In a separate pan, heat the remaining oil, add onion and cook until soft, then add bhindi and cook uncovered over medium heat, stirring occasionally, for about 15 minutes so it does not turn slimy.
5. 5Step 5. Add tomato and salt and cook for a further 5 minutes until the bhindi is tender.
6. 6Step 6. Serve the bhindi masala with the dal tadka and freshly made roti.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.