Drumstick-Dal Recipe

Ingredients

• 0.75 cup Split Pigeon Peas (Toor Dal)
• 3 cups Water
• 2 medium Onions (Finely chopped)
• 3 medium Tomatoes (Chopped)
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Turmeric
• 1 teaspoon Red Chilli Powder
• 2 tablespoons Sunflower Oil
• 2 sprigs Curry Leaves
• 1.5 tablespoons Salt
• 2 units Drumsticks (vegetable) (Cut into 12-15 pieces)

Instructions

1. 1Soak the split pigeon peas (toor dal) in water for 30 minutes. In a pressure cooker, combine the soaked dal with water, a pinch of turmeric, and red chilli powder. Cook under pressure for 7 whistles to ensure the dal is thoroughly cooked and mashed.
2. 2Boil the drumsticks separately until tender. This prevents them from becoming too soft when mixed with the dal.
3. 3In a kadai, heat sunflower oil. Add mustard seeds and cumin seeds, allowing them to crackle. Add finely chopped onions and sauté until translucent. Incorporate ginger-garlic paste, turmeric, and red chilli powder, sautéing for an additional minute. Add chopped tomatoes and cook until they soften. Add a little water and salt, cover, and cook until the gravy thickens.
4. 4Open the pressure cooker and add the cooked dal and drumsticks to the kadai. Simmer with the lid on until the desired consistency is reached. Adjust the thickness of the dal according to preference.
5. 5Add curry leaves to the dal, stir well, and turn off the heat. Serve the drumstick dal hot with rice.