REQUIRED INGREDIENTS
1 cup split red gram (arhar dal in Hindi, kandipappu inTelugu)
3 tablespoons tamarind paste
1/3 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon red chili powder
15 curry leaves (15 to 20 leaves)
3 tablespoons oil
Salt, to taste
SET ONE
2 medium tomatoes
2 medium onions
3 small green chiles
3 medium drumsticks
SET TWO
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon bengal gram
1/4 teaspoon fenugreek seeds
2 dry red chilies
1 small piece asafoetida*
1 teaspoon oil
Preparation Time: 25
1. In a small skillet heat one teaspoon of oil and add Set 2. On less than medium heat, fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside.
2. Cut ingredients of Set 1 into slightly larger than bite-sized pieces. (Drumstick is usually cut into pieces, each of length 2 1/2 inches.) Keep aside.
3. Add two cups of water to the split red gram and boil until very soft.
4. In a large pot add 4 cups water, tomato, drumstick, onion and green chili pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes. Now add powdered Set 3 and stir well and cook again for 10 minutes.
5. In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafoetida. Immediately add contents of the above pot and cover. Remove from heat.
minutes
Cooking time: 45 minutes
Notes: *Asafoetida may be omitted if you need a strong drumstick flavour.
You may use 1 1/2 teaspoon of Amma's Sambhar Powder instead of Set 2.
Serving Ideas: This goes very well with dosa and plain white rice.
Cuisine: Indian
1 cup split red gram (arhar dal in Hindi, kandipappu inTelugu)
3 tablespoons tamarind paste
1/3 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon red chili powder
15 curry leaves (15 to 20 leaves)
3 tablespoons oil
Salt, to taste
SET ONE
2 medium tomatoes
2 medium onions
3 small green chiles
3 medium drumsticks
SET TWO
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon bengal gram
1/4 teaspoon fenugreek seeds
2 dry red chilies
1 small piece asafoetida*
1 teaspoon oil
Preparation Time: 25
1. In a small skillet heat one teaspoon of oil and add Set 2. On less than medium heat, fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside.
2. Cut ingredients of Set 1 into slightly larger than bite-sized pieces. (Drumstick is usually cut into pieces, each of length 2 1/2 inches.) Keep aside.
3. Add two cups of water to the split red gram and boil until very soft.
4. In a large pot add 4 cups water, tomato, drumstick, onion and green chili pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes. Now add powdered Set 3 and stir well and cook again for 10 minutes.
5. In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafoetida. Immediately add contents of the above pot and cover. Remove from heat.
minutes
Cooking time: 45 minutes
Notes: *Asafoetida may be omitted if you need a strong drumstick flavour.
You may use 1 1/2 teaspoon of Amma's Sambhar Powder instead of Set 2.
Serving Ideas: This goes very well with dosa and plain white rice.
Cuisine: Indian
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