Spicy Okra and Lentil Stir-fry with Rice

1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

2.Once the oil is shimmering, add the cumin seeds and mustard seeds. Let them splutter for about 30 seconds until fragrant.

3.Add the chopped onion and sauté for 2-3 minutes until softened and translucent.

4.Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

5.Reduce the heat to medium. Add the turmeric powder, coriander powder, and red chili powder. Stir constantly for 30 seconds to toast the spices.

6.Add the sliced okra to the skillet. Increase the heat slightly to medium-high and stir-fry the okra for 4-5 minutes until it begins to turn bright green and slightly tender. Avoid stirring too frequently initially to allow some browning.

7.Stir in the pre-cooked lentils and salt. Mix well to coat everything in the spices.

8.Pour in the 1/4 cup of water, cover the skillet, and let it simmer for 3-4 minutes until the okra is tender but still holds its shape.

9.Remove the lid and cook for one final minute to evaporate any excess moisture.

10.Serve the spicy okra and lentil stir-fry immediately over hot cooked basmati rice, garnished generously with fresh chopped cilantro.