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Masala Dal With Drumsticks And Raw Mangoes

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Ingredients
  Pink masoor dal 400 Gram
  Drumsticks 6 , stringed and cut into 4 pieces each
  Peeled mangoes 2 , chopped into pieces (raw)
  Red pumpkin 200 Gram, chopped in large pieces
  Brinjals 100 Gram, chopped in large pieces
  White radishes 2 , leaves only, finely chopped
  Green chillies 4 , deseeded and finely chopped
  Spring onions 6 , chopped
  Tomatoes 4 Large, skinned and chopped
  Finely chopped fresh coriander 1⁄2 Cup (8 tbs)
  Crushed jaggery 1 Tablespoon
  Ginger garlic paste 1 Teaspoon
  Turmeric powder 1 1⁄2 Teaspoon
  Kashmiri red chilli powder 2 Teaspoon
  Parsi dhansakh masala 1 1⁄2 Tablespoon
  Kairi sambhar 1 Tablespoon
  Curry leaves sprigs 3
  Salt To Taste
  Pure ghee 3⁄4 Cup (12 tbs) (adjust quantity as needed)
Directions

Wash the dal twice and place in a pressure cooker along with the red pumpkin, brinjal, radish leaves, green chillis, spring onion, ginger-garlic paste, turmeric powder, salt and plenty of water. Cook till tender. Then grind in a moulee legume till soft and smooth. Set aside.
Place a large vessel with 1/2 cup to 3/4 cup pure ghee on a medium flame. Add the curry sprigs and the tomatoes and mangoes and cook till soft.
Meanwhile cook the drumsticks in salted water till tender.
When the tomato has become soft and pulpy, add the dhansakh masala and the kairi sambhar. Lower the flame and stir for 3 minutes and gently add the ground dal and jaggery. Simmer for ten minutes. Do not allow the dal to scorch. Add the drained drumsticks, mix and remove from the fire.
Serve with fried brown rice, vegetable kababs and kachumber.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lentil
Interest: 
Healthy

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