Chana dal with okra and coconut

Method

1. Put the chana dal in a deep pan with 1 tsp of the salt, the turmeric and 1 litre boiled water. Cover with a lid and cook over a low-medium heat for 45-50 minutes until the chana dal is soft and all the water has been absorbed. Set aside.
2. Heat the ghee in a separate large saucepan over a low-medium heat. Add the mustard seeds, curry leaves and dried red chillies. Cook for a few seconds until they begin to sizzle. Stir in the shallots and cook for 2 minutes until they begin to soften.
3. Increase the heat under the saucepan to medium, mix in the okra and cook for about 5 minutes until it begins to turn slimy (don’t worry, the sliminess will disappear during cooking). Stir in the remaining ½ tsp salt, the spices and coconut, then turn the heat to low, cover the pan with a lid and cook for 15-20 minutes until the okra has softened.
4. Add the cooked chana dal to the okra, mixing well, then serve.