Ingredients:

• 6 to 8 – Drumsticks(drum sticks are long stick like pods of a tree with soft flesh and fibrous skin)
• 1/2 cup- Green gram dal
• 2 tbsp- Ghee
• 1/2 tsp- Pepper corns, crushed
• 1 tsp- Cumin seeds, crushed
• 1/2 cup- Onion, minced
• 2 tsp- Ginger Garlic paste
• 2 tbsp – Tomato puree
• 1- Green chili , minced and crushed
• 1/2 cup- Thick Coconut Milk
• 1 Bay Leaf
• Coriander leaves to garnish
• Curry leaves few
• Salt to taste

Method:

1. Cut the drumsticks into 3 inch long pieces. Cover with water.
2. Add little salt and cook till soft.
3. Drain and reserve the cooking liquid. Cool the drumsticks.
4. Split open and scoop out the flesh with a spoon. Mash the flesh lightly.
5. Cook dal using the cooking liquid from drum sticks (add more water if needed) till very soft. Mash well.
6. Heat the oil and add pepper and cumin.
7. After few seconds, and bay leaf and curry leaves, followed by onion. Fry till onion is brown.
8. Add ginger garlic paste and fry well. Add tomato puree and green chilli. Cook 2 minutes.
9. Add the cooked dal, drumstick pulp and salt.
10. Add enough water to make the soup the consistency of thin cream.
11. Simmer for 5 minutes. Serve hot garnished with coriander leaves.

Recipe courtesy of Chandra Bhat