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Bendakaya Pulusu brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse toor dal thoroughly, add 2 cups water and turmeric powder, and cook in a pot or pressure cooker until soft (10–15 minutes on medium-high heat, or 3 whistles in a pressure cooker).
Heat 1 tablespoon oil in a deep skillet over medium heat. Add mustard seeds and cumin seeds, and let them splutter for about 20 seconds. Add curry leaves and saute for another 20 seconds until fragrant.
Add chopped onion, sauté until translucent (about 3 minutes), then add tomatoes and cook until they turn soft and pulpy. Stir in red chili powder and salt at this stage.
Mix in sliced okra and cook for 5–6 minutes, stirring occasionally to ensure the okra remains tender and does not turn slimy, then pour in the tamarind pulp.
Add the cooked dal along with remaining water. Bring the whole mixture to a gentle boil, simmer uncovered for 10 more minutes until the flavors blend and the pulusu thickens to desired consistency, adjusting salt as needed. Finish by drizzling the remaining tablespoon of oil. Serve hot.
