Drumstick Dal Recipe
Here is a wholesome and rich toor dal cooked along with drumstick and subtle spices and tadka to give it a great taste. All it takes is 20 minutes to make and makes a perfect weeknight dinner along with hot steamed rice and a pavakkai poriyal.
The Drumstick Dal Recipe is a lip smacking day that is packed with flavours from the onion, lot of tomatoes, green chillies and is given a a delicious ghee tadka of curry leaves and hing.
Adding drumsticks to your diet gives you a plethora of health benefits .Drumsticks regulates blood sugar levels, helps improve digestive health, great for developing stronger bones, helps purifying blood ,relieves respiratory disorders and boosts immunity.
If you are looking for more dal recipes try out
- 1 cup Arhar dal (Split Toor Dal)
- 2 Drumstick , cut into 3 inch pieces
- 1 Onion , sliced
- 2 Tomatoes , roughly chopped
- 2 Green Chillies , slit
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste For tempering
- 2 teaspoon Ghee
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 3 Dry Red Chillies
How to make Drumstick Dal Recipe
To begin making the Drumstick Dal, in a pressure cooker combine the toor dal along with onions, tomatoes, chili powder, haldi and green chili, one and a half cups of water, close and pressure cook for three whistles and turn off the heat.
Allow the pressure to release naturally. Once the pressure has released, open the cooker and give the dal a quick stir. Adjust the consistency to your liking.
Pressure cook Drumsticks along with 2 tablespoons of water and a pinch of salt for two whistles and release the pressure immediately.
Drumsticks should not become too soft. Cooking drumsticks separately retains their nutrition and color.
Add the cooked drumsticks to the dal and give it a stir. Check the salt and seasonings and adjust according to taste.
The next step is to make the tadka. In a tadka pan, add ghee and allow it to heat; add the mustard seeds and allow it to crackle. Add the asafoetida powder and curry leaves, and dry red chilies stir it in and turn off the heat.
Pour this tempering over the cooked Drumstick Dal and transfer the dal to a serving bowl.