Recipe Submitted by : Purvas-Food-Funda [Click and find more such recipes from Purvas-Food-Funda]


Split pigeon pea (toor dal) or spilt green gram (mung dal) – ½ cup
Drum sticks- 3 to 4
Potato -1 medium size
Chopped onion- 2 tbsp
Chopped tomato- 2 tbsp
Crushed garlic- 7-8 cloves
Turmeric powder – ½ tsp
Red chilli powder or home made masala – 1 tsp or as per taste
Mustard seeds- 1tsp
Asafetida (Hing)- ¼ tsp
Cumin seeds- 1tsp
Fenugreek Seeds- 5-6 kernels
Curry leaves- 10-12
Tamarind pulp-1/2 tbsp (optional)
Jaggery (gur),grated- 1 tbsp
Goda masala- 1tsp
Salt- as per taste
Veg. oil- 2 tbsp
Fresh coriander- 2tbsp
Grated fresh coconut- 1tbsp (optional)


  • Wash dal properly. Soak dal for 3 to 4 hours with 2 cup of water. (Don’t drain this water, cook the dal in same water.) Peel drumstick properly cut into 3-4 inches, wash and keep aside.
  • Peel potatoes and cut into 1 inch pieces.
  • Pressure cook dal till three whistles are given out. (You can cook it casserole with lid. Cook till dal become soft.)
  • Heat oil in a kadai (wok).
  • Add mustered seeds for tempering. When mustered seeds are popping, add garlic, cumin seeds, fenugreek seeds, curry leaves. Sauté for a minute. Add hing, turmeric powder and onion.
  • Sauté for a minute. Add chili powder and tomato. Sauté for 2-3 minutes.
  • Add drum sticks and potato. Cover and cook till the drumsticks and potato are cooked.
  • Open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed.
  • Then add cooked dal in wok and water as required. As the dal begins to boil add salt, tamarind pulp and jaggery.
  • Stir it and boil for six to eight minutes. Add goda masala and adjust consistency as per personal choice.
  • Continue to simmer the dal for three to four minutes. Garnish with coriander and grated coconut.
  • Serve hot with chapati (type of Indian bread) or rice.


  1. You can use raw mango instead of tomato and tamarind pulp. You can use other vegetables like brinjal, bottle guard.
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