Ingredients:

• Murungaikerai (Drumstick leaves) – 1 bundle
• Dhal – 100 g
• Onion – 100 g
• Garlic 20 flakes
• Red Chillies – 3
• Mustard – 1/2 tsp
• Black Gram 1 tsp
• Cooking oil – 3 tsp
• Grated Coconut – 7 tsp
• Salt to taste

Method:

1. Separate the green tender leaves of the drumstick. Wash and drain.
2. Boil 1 cup of water in a vessel, add washed dal and 4 drops of cooking oil, and cook for 15 to 20 mins.
3. Cooked dhal should not become a paste; it should be separate. Drain the water thoroughly.
4. In a kadai, heat oil and add red chillies and mustard seeds.
5. When mustard splutters, add black gram and fry until it becomes light brown.
6. Then add onion and garlic and fry for 5 mins.
7. Add drumstick leaves, mix with onion.
8. Add half a cup of water and close with a lid.
9. Keep stirring occasionally for 5 mins.
10. When the leaves are completely cooked, add salt, dal and grated coconut and mix. Serve hot.

Recipe courtesy of Sify Bawarchi