Boil the yellow moong dal in a pressure cooker with 1 cup of water, green chilli, and turmeric powder for about 3 whistles. Release the pressure naturally and set aside.

Dry roast the ingredients for the sambar powder: urad dal, mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds, and asafoetida in a preheated pan.

First, add the urad dal and saute on medium heat until light brown.

Then, add mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds, and asafoetida.

Roast until aromatic.

Cool the roasted spices and grind into a coarse mixture. Set aside.

Heat a shallow frying skillet, add tamarind water, jaggery, and ladies finger (okra).

Boil until the okra's stickiness disappears.

Add the cooked dal and ground spice mixture.

Bring to a boil, and check for salt. Adjust as needed.

For tempering, heat sunflower oil in a small tempering kadai.

Splutter mustard seeds, cumin seeds, urad dal, dry red chilli, hing, and curry leaves.

Pour the tempering over the Bendekayi Huli Koddel.

Garnish with chopped coriander leaves.

Serve hot with steamed rice or phulka.