Drumstick Leaves Curry
Ingredients[]
- 2 cups cleaned, destalked drumstick leaves chopped
- ½ cup spinach chopped
- 1 cup yellow lentil (masoor dal)
- 1 tbsp skinned green gram (yellow moong dal)
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 green chilli, slit lengthwise
- 1 tsp ginger grated
- 1 tsp garlic crushed
- 1 tsp red chilli powder
- 1 tsp dhania (coriander seed powder)
- ¼ tsp turmeric powder
- ¼ tsp garam masala powder
- ½ tsp each cumin and mustard seeds
- 3 – 4 pinches asafoetida powder
- salt to taste
- 1 cup of water
- ½ tsp wheat flour
- 2 tbsp of oil
Directions[]
- Chop the spinach and drumstick leaves finely.
- Wash both dals together.
- Drain, and keep aside.
- Heat 1 tbsp of oil in a pressure cooker or pressure pan.
- Add the seeds, and allow it to splutter.
- Add the onions, stir-fry till transparent.
- Now add the tomato, all the powdered masalas, salt, dals.
- Add half cup of water, cover the cooker, and allow one whistle.
- When the cooker steam has subsided, open the lid.
- Churn very gently with a manual churner.
- Dissolve wheat flour in the remaining water, and add to the curry.
- Cook the curry again, simmering for 2 – 3 minutes.
- Heat the remaining oil in a small pan.
- Add asafoetida, ginger, garlic, chilli, and allow it to sizzle.
- Pour the sizzling tempering into the curry, cover with a loose lid.
- Keep aside for 3 – 4 minutes.
- Serve hot with plain steamed rice, Coconut Rice or rotis.