Kerala Drumstick Dal Gravy
|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|
|Fresh chopped coriander||1⁄2 Cup (8 tbs)|
|Sour lime||3 , juiced|
|Curry leaves sprigs||3|
|Peppercorns||10 , lightly crushed|
|Cinnamon piece||2 Inch|
|Green cardamoms||3 , lightly crushed|
|Ginger piece||1 1⁄2 Inch|
|Turmeric piece||1 Inch (Fresh)|
|Coriander seeds||1 Tablespoon, broiled|
|Cumin seeds||1 Teaspoon, broiled|
|Dry red kashmiri chilies||6|
|Peanut oil/Coconut oil||1 Tablespoon|
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.