Drumsticks are in season and due to its high nutritive value we must make the most of it. Also known as a wonder tree and a superfood, it is used in many ways in Indian cuisine. They help reduce blood sugar levels, aid digestion, have a high amount of calcium, help to purify blood and this is just to name a few. Hence do try and include the same in your diet on a regular basis. Including the same in our regular dals increases the nutritive value of the dal. Posting a simple but delicious recipe from Konkan cuisine, that goes well with steaming hot rice and any stirfry or shallow fried fritters of your choice.

RECIPE

Ingredients

  • 1/2 cup tuvar dal (split pigeon peas) rinsed well till water runs clear and soaked in water for an hour
  • 10 to 12 pieces of tender drumstick pieces
  • 1 tbsp oil + 1/2 tsp oil to be added while cooking the dal
  • 1/2 tsp mustard seeds
  • 4 fenugreek seeds
  • 4 curry leaves
  • 1/8 tsp asafoetida
  • 1/4th tsp turmeric powder + 2 pinches turmeric powder to be added while cooking the dal
  • 2 green chillies slit lengthwise
  • 1 small sized onion ( 3/4 th onion to be chopped fine and 1/4 th onion to be kept aside)
  • 1 1/2 tbsp freshly scraped coconut
  • 3 to 4 black pepper
  • 1 tsp tamarind pulp or as per tang required
  • Salt to taste
  • Finely chopped coriander leaves to garnish

METHOD:

  • Wash the drumsticks and string them with a knife to remove any thick veins. Cut them into equal sized pieces say about finger length size and keep aside.
  • Pressure cook toor dal along with half a tsp of oil, two pinches of turmeric powder and a pinch of asafoetida till pressure is released four times (four whistles). Once the pressure settles down remove the dal, mash it well and keep aside.
  • Grind freshly scraped coconut, black pepper and 1/4th onion to a coarse paste without adding water and keep aside.
  • Heat oil in a deep pan, add mustard seeds, fenugreek seeds. When they splutter add asafoetida, curry leaves. Add green chillies and finely chopped onions. Saute well till transluscent. Add the drumstick pieces, saute well and add a little water just enough to cook the drumsticks. Tender drumsticks do not take much time to cook. (You could even cook the drumsticks separately and then add it). Once cooked, add the cooked and mashed dal, turmeric powder, and water to get the desired consistency of the dal. Add tamarind pulp and bring to a boil. Add ground coconut paste and salt, stir well and bring to a boil.
  • Garnish with finely chopped coriander leaves. Serve hot with steaming hot rice and any stirfry vegetable or vangyache/ batatyache Kaap.

NOTE :

  • Adding 1/2 tsp oil to the dal while cooking prevents the dal from foaming excessively.
  • This dal should not be watery, tastes best if it is of medium thick consistency.
  • The addition of drumsticks, increases the nutritional value of the dal.
  • Adding turmeric powder while cooking the dal gives a nice colour to the dal.
  • While cutting drumsticks first rinse them, then cut off the edges, scrape off the skin a bit not totally. Rinse well and cut into pieces of desired length. While buying drumsticks look for smooth green skin. The bumps on the drumsticks indicate where the seeds are. Select drumsticks with slight bumps, big ones indicate mature ones and they may be bitter and the seeds will be hard. Select tender drumsticks.