Masala Dal With Drumsticks And Raw Mangoes
|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|
|Pure ghee||3⁄4 Cup (12 tbs) (adjust quantity as needed)|
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.