Spiced Tuvar Dal with Drumsticks
A hearty and aromatic Parsi lentil stew that elevates the humble Tuvar dal with a complex spice blend and tender drumsticks. This 'Masala ni Dal' combines three types of lentils—tuvar, moong, and masoor—simmered with a bounty of vegetables including pumpkin, eggplant, and radish leaves for a thick, nutritious base. The dish is finished with a fragrant tempering of star anise, cinnamon, and nutmeg, making it a perfect centerpiece for a traditional rice meal.
Ingredients
- 1 1/2 cups Mixed Dals (Tuvar, Moong, and Masoor) (Originally '1 Tipri' of the three mixed. Use equal parts of each.)
- 2 large Onions (Originally 'Sher 1' (approx 1 lb). Finely chopped.)
- 3 tablespoons Ghee (Quantity estimated for tempering.)
- 1 medium Potatoes (Originally '1 Pasher' (approx 115g). Peeled and cubed.)
- 2 medium Yellow Tomatoes (Originally '1 Pasher' (approx 115g). Chopped.)
- 1 cup Red Pumpkin (Originally '1 Pasher' (approx 115g). Peeled and cubed.)
- 1 small Eggplant (Originally '1 Pasher' (approx 115g). Seedless variety, peeled and cubed.)
- 1/2 cup Radish leaves (tender) (Originally '3 Tola' (approx 35g). Chopped.)
- 2 teaspoons Salt (Originally '1 Tola' (approx 11.6g).)
- 1 teaspoon Ginger paste (Originally '1/2 Tola' (approx 6g).)
- 1 cup Fresh Coriander (Cilantro) (Originally '4 bunches' (historical bunches were small). Chopped.)
- 4 teaspoons Dhana-Jeeru (Coriander-Cumin Powder) (Originally '2 dessertspoons' (heaped).)
- 1 teaspoon Whole Cumin seeds (Heaped.)
- 1 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red Chili powder (Heaped.)
- 1 teaspoon Black Pepper powder (Heaped.)
- 10 whole Green Cardamom pods
- 10 whole Cloves
- 8 pods Drumsticks (Moringa pods) (Use sweet, tender variety. Cut into 3-inch pieces.)
- 6 cloves Garlic cloves (Peel and crush or slice.)
- 2 whole Star Anise
- 1 inch Cinnamon stick
- 1/4 teaspoon Nutmeg (Grated or powdered.)
Instructions
- 1Wash the mixed dals thoroughly. Peel and cube the potatoes, pumpkin, and eggplant. Chop the tomatoes, onions, and radish leaves. Cut the drumsticks into 3-inch finger-length pieces.
- 2In a large pot or pressure cooker, combine the washed dals, half of the chopped onions, potatoes, tomatoes, pumpkin, eggplant, and radish leaves. Add approximately 4-5 cups of water. Cook until the dals and vegetables are completely soft and mushy (about 3-4 whistles in a pressure cooker or 45 minutes in a pot).
- 3Once cooked, mash the dal and vegetable mixture thoroughly with a wooden spoon or whisk to create a thick, cohesive base. Set aside.
- 4In a heavy-bottomed pot, heat the ghee over medium heat. Add the whole spices: cumin seeds, cardamom, cloves, star anise, and cinnamon. Sauté until fragrant. Add the remaining chopped onions and garlic, frying until golden brown.
- 5Stir in the ginger paste, turmeric, red chili powder, black pepper, and dhana-jeeru (coriander-cumin powder). Fry for a minute until aromatic. Pour in the mashed dal mixture and stir well to combine. Add salt.
- 6Add the drumstick pieces to the pot. If the dal is too thick, add a little hot water to reach your desired consistency. Cover and simmer gently for 15-20 minutes, or until the drumsticks are tender but not falling apart. Finish by stirring in the fresh coriander and grated nutmeg.