Daal-Rice & Okra Stir Fry


Atiparichayat avadnyaa… this old adage in Sanskrit warned-“Too much of a familiarity leads to disrespect”. Addressed to humans, with an advice to maintain a polite dignity in their interactions with others, this saying interestingly reflects the plight of some of their food as well. Daal-rice and okra stir fry is such a common meal across many Indian households, that at times it becomes synonymous with mundane and humdrum affair. As a kid, I used to definitely be less excited on knowing this dinner plan, than I would have been about having something more glamorous, such as seafood of my choice. And many of my friends would not be any different. Despite the lack of popularity, it continued to be made in our houses and now, as a grown-up, I can understand why. With a simple and careful preparation, it brings perfectly complementing food items and flavors. It combines vegetable protein (daal), carbs (rice), and fiber (okra) to make a vegan meal with complete proteins and a low GI. No wonder, it has become our favorite meal plan too 🙂 Especially, after having to eat out consecutively during travel, I do crave for its unassuming deliciousness.

Here’s the recipe.


Serves two


A) For daal:

1 cup split pigeon peas (toor/ arhar daal)
1 tomato
3 green chili peppers
2/3 teaspoon of turmeric powder
2-3 pinches of asafoetida
2-3 tablespoons oil for tempeting
2 teaspoon of mustard
2 teaspoon of cumin seeds
4-5 garlic cloves
1 inch piece of ginger
7-8 curry leaves/ a teaspoon of currly leaf powder
Salt to taste
4-5 cups of water

B) For Okra stir fry

1/2 kg okra
1 onion
2 tablespoons of oil to fry
1 pinch of asafoetidaa
2 green chili peppers
7-8 curry leaves/ a teaspoon of currly leaf powder
1 tablespoon of cumin powder
1 tablespoon of coriander powder
2-3 tablespoons of lime juice


A) For daal:

  1. Wash and soak daal for at least 15 minutes.
  2. In a lidded pot/ pressure cooker, combine daal, turmeric powder, pinch of asafoetida, tomato slices, half of green chili peppers (vertically slit), and two cups of water. Cook till daal is soft, but not mushy.
  3. In another pot, make a tempering with heating oil, and sauté mustard seeds, cumin seeds, crushed garlic cloves, julienned ginger, thickly chopped green chili peppers, curry leaves, and asafoetida, till fragrant.
  4. Add cooked daal, along with its water over this tempering. Whisk to mix thoroughly.
  5. Add remaining water. Adjust salt to taste.
  6. Bring to boil then reduce heat and simmer for another five minutes.
  7. Take of the heat. Serve when it is still hot but not scalding.

And that is it. No need to add any other fancy curry powder. For this meal, we had it with brown rice, but for lighter meals, I have had it just as a lentil soup.

B) For okra stir fry:

  1. In a pan, heat oil and fry mustard seeds, cumin seeds, green chili peppers, curry leaves, asafoetida over it, till fragrant.
  2. Add uniformly cut chunks of okra over it and sauté over medium to high heat till all the pieces are mixed with the tempering.
  3. Sprinkle with salt, cumin and coriander powders, and mix again.
  4. Now, in one of my most rebellious streak, I do cover this pan for about 5 minutes so that okra gets to partially cook in its own steam. In most of the Indian cooking, this is strongly advised against… because most people believe that it would make okra more sticky. My mother and mother-in-law would unanimously unite in the protest, if they ever come to know of my deviation 😉
  5. However, all through of my cooking, I have come to believe that five minutes of covering only helps okra to cook better, without getting it too dry. If you are on the conventional side, and prefer super-crispy okra fry, then do feel free not to cover the pan.
  6. In any case, after that short interval of about five minutes, I uncover the pan and then- stir fry okra constantly till its juices are either evaporated or integrated into the vegetable.
  7. Now, mix in the thinly chopped onion  and stir till it is lightly cooked. Cover the pan for few minutes, if necessary (why hesitate now, if you have already done it once!)
  8. Ensure that okra is cooked to your liking and take off the heat. Squeeze 2-3 tablespoons of lime juice over it and mix. Enjoy it with your daal-rice.

Mushroom noodles


Sometimes, only handful of things, the usual fare out of your pantry or refrigerator shelves, are enough to create most memorable of your meals. This dinner of ours on a weekday night was one such. The recipe is really crisp, so I will keep my preface the same to match it. Just two words- Classic delight 🙂



2 servings of noodles (cooked al dente, as per the directions)
About 8-10 mushrooms (I used baby bella)
1 white onion
Handful of spring onion/ Scallion
1 inch of ginger
4-5 cloves of garlic
2-3 green chili peppers
Olive oil to stir fry (about 3-4 tablespoons)
Tamari sauce to taste
Vinegar to taste


  1. Heat a wok. Swirl it with dashes of olive oil for stir-frying
  2. On high heat, fry thinly chopped green chili peppers, garlic cloves, and julienned ginger, till fragrant.
  3. Add half-sliced onion, over it till it turns translucent.
  4. Add sliced mushrooms and fry till slightly seared. Do not cover the pan.
  5. Season with tamari and vinegar.
  6. Mix in the pre-cooked al dente noodles. Stir-fry everything for a moment.
  7. Sprinkle with thinly chopped scallion/ spring onion leaves and it is ready!