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Kerala Drumstick Dal Gravy

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Ingredients
  Toovar dal 200 Gram
  Green gram dal 200 Gram
  Drumsticks 300 Gram, stringed and each cut into 4 pieces
  Potatoes 100 Gram, peeled and cut into cubes
  Tomatoes 100 Gram, skinned and chopped
  Potatoes/Carrots / white gourd 50 Gram
  Green chillies 8
  Fresh chopped coriander 1⁄2 Cup (8 tbs)
  Sour lime 3 , juiced
  Curry leaves sprigs 3
  Peppercorns 10 , lightly crushed
  Star anise 2
  Cinnamon piece 2 Inch
  Green cardamoms 3 , lightly crushed
  Ginger piece 1 1⁄2 Inch
  Garlic slivers 10
  Turmeric piece 1 Inch (Fresh)
  Coriander seeds 1 Tablespoon, broiled
  Cumin seeds 1 Teaspoon, broiled
  Dry red kashmiri chilies 6
  Salt To Taste
  Peanut oil/Coconut oil 1 Tablespoon
Directions

Wash both the dals well and cook them in salted water in a pressure cooker. Set aside. Boil a pan of water. Add salt, the whole spices and the stringed pieces of drumsticks and cook them till tender but intact.
Grind the masala till butter soft.
If you are using the carrots or white gourd, cut into cubes and cook in salted water. If using potatoes, fry them and keep them aside.
Heat 1/2 a cup of the oil left over from the fried potatoes in a large vessel. When hot, put in the chopped onions and the curry sprigs and cook till soft, add the ground masala and fry for 5 minutes. When a lovely aroma arises, add the boiled dals along with the water in which they were cooked. Add the carrots or white gourd or fried potatoes as well as the drained drumsticks. Boil for 7 minutes. Taste for salt. Add extra water only if necessary.
Remove from the fire. Add the sour lime juice and the freshly chopped coriander and serve with ghee-rice, yoghurt and small rice papads.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lentil

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