Mung Dal With Potatoes And Drumsticks
|Mung dal||350 Gram (Yellow Variety)|
|Potatoes||4 , each peeled and cut into 4 pieces|
|Drumsticks||4 , stringed and cut into 3-4 pieces|
|Turmeric powder||1 1⁄2 Teaspoon|
|Green chillies||8 , deseeded|
|Cumin seeds||1 Teaspoon, broiled|
|Coriander seeds||1 Teaspoon, broiled|
|Sesame seeds||1⁄2 Teaspoon, broiled|
|Curry leaves sprigs||2|
|Pure ghee||1 Tablespoon|
Boil the potatoes in salted water. Separately cook the drumsticks in salted water till tender.
Wash the dal well and place it in a pan with 4 cups of water, salt and turmeric powder and cook till tender. The grains of dal should be intact and not mashed.
Take a large pan, add 1/2 cup pure ghee and the ground masala and lower the flame and cook well for 4 minutes. Add any water which has accumulated, after washing the grinding stone or mixie. Add the boiled potatoes, one cup of water in which they were boiled and the drained drumsticks and stir for 2 minutes. Then add the cooked mung dal and stir it gently with the potatoes and drumsticks. Taste for salt.
Allow to simmer for 5 minutes.
Serve with hot rotis and mango pickle in oil or a raw papaya pickle in oil.