Prep

1. Mix 3/4 cup of plain yogurt (curd) with 1/2 cup of water and mix well with a whisk to get rid of lumps. Set aside.
2. Boil 1/3 cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.

For Frying Ladies Finger

1. Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.

For the Curry

1. Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Dry roast fenugreek seeds on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool.
2. Grind the roasted seeds and the chilli to a fine powder. Set aside.
3. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.
4. Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.
5. Switch off the flame and add in the yogurt-water mixture.
6. Serve hot with rice.