Drumstick Dal Recipe
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Drumsticks (Moringa) | 2, cut into 3-inch pieces |
| Onion | 1, sliced |
| Tomatoes | 2, roughly chopped |
| Green Chilies | 2, slit |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chilies | 3 |
Instructions
-
Prepare the Dal:
Begin by rinsing the toor dal (split pigeon peas) thoroughly under running water. In a pressure cooker, combine the rinsed dal with sliced onions, chopped tomatoes, slit green chilies, Kashmiri red chili powder, turmeric powder, and 1.5 cups of water. Stir well to mix all the ingredients.
Close the lid of the pressure cooker and cook on medium heat for about three whistles. Turn off the heat and let the pressure release naturally. Once the pressure has released, open the cooker and give the dal a quick stir. At this point, you can adjust the consistency of the dal by adding more water if needed, depending on how thick or thin you prefer your dal. -
-
Cook the Drumsticks:
While the dal is cooking, place the drumstick pieces in a separate pressure cooker with 2 tablespoons of water and a pinch of salt. Pressure cook for two whistles and immediately release the pressure. This ensures that the drumsticks retain their shape and nutrients, and do not turn too soft. Set the cooked drumsticks aside. -
Combine Dal and Drumsticks:
Add the cooked drumsticks into the prepared dal. Stir gently to mix the ingredients. Taste and adjust the salt and other seasonings as required. If you desire a more intense flavor, feel free to add extra chili powder or turmeric to suit your taste preferences. -
Prepare the Tadka (Tempering):
In a small tempering pan (tadka pan), heat the ghee over medium heat. Once the ghee is hot, add the mustard seeds and allow them to crackle. Then, add the asafoetida powder, curry leaves, and dry red chilies. Stir briefly and immediately turn off the heat. The aromatic tempering is now ready. -
Final Assembly:
Pour the prepared tadka over the cooked dal and drumsticks. Stir gently to combine all the flavors. Transfer the dal to a serving bowl. -
Serving Suggestion:
Serve your Drumstick Dal with a side of Pavakkai Poriyal (a South Indian bitter gourd stir-fry), steamed rice, and a bowl of curd (yogurt) for a wholesome and comforting meal. This combination makes for a delightful weeknight dinner or a satisfying lunch.
Nutritional Information (Per Serving)
- Calories: Approx. 180 kcal
- Protein: 9g
- Carbohydrates: 30g
- Fat: 6g
- Fiber: 7g
- Sodium: 200mg
Tips for a Perfect Drumstick Dal:
- Consistency: Adjust the consistency of the dal as per your preference, whether you like it thicker or more soupy.
- Drumsticks: Make sure not to overcook the drumsticks in the pressure cooker to maintain their texture and nutrition.
- Tempering: The key to a flavorful dal lies in the tadka. Ensure the ghee is hot enough to crackle the mustard seeds and release the flavors of the curry leaves and dry chilies.
Enjoy this delicious and nutritious Drumstick Dal as part of your traditional South Indian meal!
