Preparation: 10 – minutes
Cooking time: 45 – 60 minutes
Serves: 6 – 8
Ingredients
1 ½ cups toor dal or pea dhal
1 litre water (add more while boiling)
40 ml vegetable oil or ghee.
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of fenugreek seeds
2 red chillies
2 green chillies
1 small onion diced
1 sprig curry leaves
1 tsp garlic & ginger
1 tsp turmeric powder
1 or 2 tbsp sambhar powder
1 medium tomato diced
2 drumsticks cut into 5 cm pieces
1 small carrot diced
1 cup diced butternut
¼ cup thick tamarind extract
½ cup chopped coriander
Let’s cook
• Carefully remove any grit from lentils. Wash out thoroughly and boil until tender and mashed. The drumstick should be boiled along with lentils.
• In a separate sauce pan. Heat oil add mustard, cumin, fenugreek seeds, chillies and asafetida fry until mustard seeds it pops. Add in onions, curry leaves, garlic & ginger, turmeric powder, sambhar powder and tomatoes cook for a few minutes.
• Toss and balance of ingredients. Cook for 8 – 10 mins and add to boiled lentils.
Best served with Dosa or Iddly or plain white rice.