The weekend comes with load of things to be done. However with a Saturday working, I sometime end up making some rotis with dal and fruit. The drumstick dal that Amma made was really so delicious that I didn’t even notice that it used drumstick leaves in it.
I like working on a planned menu. That really makes things very easy to manage. Like Saturday morning is always Ven Pongal and dinner is always either Upma/ Sambar Meddu Vada. And Sunday breakfast is always Appam and Tomato Kurma or Channa Poori. Trust me we never get bored. If only
Anyway coming back to the recipe, the green leaves of drumstick is supposed to be very healthy as all green leaves. However we don’t make it often as getting tender leaves is hard most times. And there is no question of growing this at home. So we end up making this not so often and that too as the regular method. I am sure after this, there is not going to be any other way at home.
Munagaku Pappu Kura
Munagaku/ Drumstick – 2 cup
Pesarapappu / Yellow Split Moong Dal – 1/2 cup boiled in 2 cup water
Sambar Onions / Shallots – 8 – 10
Fresh coconut, grated – 1 cup
Turmeric a pinch
Red chili – 1 no
Cumin Seeds / Jeera – 1/2 tsp
Onion – 1 medium
Mustard, urad – 1/2 tsp
Oil – 2 tsp
How to prepare
Wash and clean the drumstick leaves, keep it aside.
Grind the sambar onions, 3/4 of grated coconut, red chil to a smooth paste.
Pressure cook Moong dal in 2 cups water till well done.
Once the dal is boiled, add the greens and a cup of hot water, cook it in open for 3 min.
Heat a pan with oil temper with mustard, curry leaves, chopped onion, remaining coconut for couple of mins.
Then add the ground paste, continue cooking till the whole things gets well cooked and oil comes out.
Now pour this into the dal.
Serve with rice or rotis.
The drumstick leaves tends to get bitter when it’s overcooked.
The dal was a good pair with rotis.
While my weekend cooking was a lunch meal, do check out what Vaishali and Champa have done during their Weekend Cooking.