Bhindi Do Pyaza and Tomatillo Khatti Dal

Tomatillos are on of those vegetables everybody thinks are raw tomatoes. Atleast thats what I thought when I saw them first. But anyway they are closely related to goose berries-Amla that is. And they do have the tart flavor of that family. I love the roasted tomatillo salsa I make. I like it better than tomato salsa.
         Anyway, I found this Indian recipe with Tomatillo and Moong dal and its pretty awesome. And along with it I made Bhindi Do Pyaza. The thing about this dish is the Pyaz or Onions are supposed to be double the amount of Bhindi.

Bhindi Do Pyaza (Okra with Onions and Tomatoes)

Bhindi Do Pyaza

Ingredients:

1. 8 oz pack of frozen pre cut okra thawed
2. 1 big garlic pod grated or minced
3. 2 medium tomatoes chopped
4. 1 medium large onion chopped
5. 2 tablespoons oil
6. 1/2 teaspoon cumin
7. 2 green chillies chopped
8. 1/2-3/4 teaspoon each of salt, turmeric, coriander powder

In a pan heat the oil and fry the cumin  for 3 minutes. Add onions and cover and cook till tender. Add garlic and fry for a couple of minutes. Add tomatoes, turmeric and coriander and cover and cook for 5-8 minutes. Add okra stir to combine and cook covered on a medium heat for 10 minutes or until okra is fully cooked. Garnish with a generous amount of cilantro and enjoy with roti or rice

Tomatillo Khatti Dal (Tomatillos cooked with Mung lentils)

Tomatillo Khatti Dal

Ingredients:

1. 1 cup moong dal dry roasted
2. 6 tomatillos husk removed and roasted till skin gets dark and peeled
3. 1 teaspoon salt
4. 1 heaped teaspoon grated coconut
5. 1/2 teaspoon turmeric
6. 1 green chilly chopped
7. 3 red chillies broken
8. 1/2 teaspoon each of cumin, mustard seeds, hing
9. few curry leaves
10. 1-1/2 teaspoon oil

Pressure cook the moon dal with turmeric, tomatillos and coconut for 3-4 whistles. After the steam escapes mash the dal. Add 3 cups of water and salt and bring to a boil, add green chillies and boil for 5 minutes. In a pan heat the oil and fry the cumin and mustard seeds , dried red chillies and curry leaves for 4 minutes. Add hing and fry for one more minute. Add this to the dal and bring to boil again. Boil for 5 more minutes. Garnish with cilantro and enjoy