DRUMSTICKS WITH ARHAR DAL

Drumstick is has some unique health benefits such as it is a energy giving vegetable, also it has anti fungal and anti bacterial properties. It is good for brain health, weight management and digestion. The drumstick pods are known to have high medicinal value.

It is a commonly used vegetable in south India whereas in north India it’s use is quite limited. It is prepared with dal or lentils, vegetables, meat, as curry and even pickle.

Use of drumsticks in dal makes it more nutritious.  This flavourful variant of  arhar dal will definitely win many hearts.

Recipe for Drumsticks with Arhar dal

Ingredients for Drumsticks with Arhar dal

• 1 cup arhar dal or pigeon peas
• 300 gms drumsticks (cut into 3 inch long pieces)
• ½ cup onion (thinly sliced)
• 1 cup tomatoes (thinly sliced)
• 2 green chillies (slit into halves)
• 4 cloves garlic (crushed)
• ¼ tsp turmeric powder
• 1 tsp red chilly powder
• 1 tbsp tamarind pulp
• Coriander leaves for garnish
• Salt to taste

For tempering

• 5 cloves garlic (crushed)
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• ½ tsp mustard seeds
• 8 curry leaves
• 3 whole dry red chillies (cut into 4 pieces)

How to make

Wash the arhar dal. Tip it in a pressure cooker. Add two cups of water followed by turmeric powder, chilly powder, onions, tomatoes, four crushed garlic cloves, green chillies.

Pressure cook until done. Let the pressure come down. Let it cool for atleast ten minutes.

Mash the dal mixture with a balloon whisk or a masher until smooth.

Add two cups of water to the dal mixture. Tip in the pieces of drumsticks.

As the dal comes to a boil, lower the heat, simmer for 10 to 12 minutes or until the drumsticks are almost done.

Now add the tamarind pulp and salt. Simmer for three to four minutes.

Heat two tablespoon of oil. Add mustard seeds, cumin seeds, asafoetida, crushed garlic, dry red chillies and curry leaves. As the garlic becomes golden in colour add this tempering to the dal.

Remove dal from heat.

Garnish with chopped coriander. Serve with steamed rice, pickle and papad.