Ingredients:

• For parippu (dal):
• 1 cup – Leftover boiled tur dal
• 1-3 cup – tur dal – Arhar dal
• 1 cup – 200 ml – water
• 1/2 tsp – Turmeric powder
• 1/2 tsp – oil
• For Coconut paste:
• 5 tbsp – grated Coconut
• 1 tsp – Jeera (cumin seeds)
• 2 – Green chillies
• 2 tbsp – water
• Other curry ingredients
• 3 – drumsticks, peeled and cut into 2-inch slices
• 1 – green chilli, slit lengthwise
• 1/2 tsp – Turmeric powder
• 3/4 tsp – salt (or to taste)
• For seasoning:
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera (optional)
• 6 – Curry leaves
• 1 – red chilli, halved

Method:

1. For parippu (dal):
2. Wash and clean dal.
3. Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup – 200 ml water and cook for 15 minutes or till done.
4. Allow the cooker to cool naturally.
5. Reserve dal stock (cooked dal water).
6. For coconut paste:
7. Make a smooth paste of ingredients with 2 tbsp water. Keep aside.
8. Other curry ingredients:
9. In a bowl, boil drumstick pieces with slit green chilli, turmeric powder and salt. Cover with a lid and cook on a medium to low heat 10 – 12 minutes until drumstick pieces half cooked.
10. Add boiled dal (along with stock).
11. Mix well and cook on a low heat another 5 – 8 minutes. Stir occasionally.
12. At this stage, add coconut paste and cook on a low heat for 5 minutes until well combined with dal and other ingredients.
13. Switch off the heat.
14. For seasoning:
15. Heat oil in a pan. Add mustard seeds.
16. When they crackle, add jeera (optional), curry leaves and halved red chilli and fry till crisp.
17. Pour the seasoning over curry. Serve with rice and other accompaniments.
18. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya