- Drumstick - 2 or 3 (acc to required quantity)
- Moong dhall - 1 1/2 cups
- Turmeric powder - 1/2 tsp
- Black pepper powder - 1 to 1 1/2 tsp (acc to taste)
- Cumin powder - 1 tsp
- Salt to taste
- oil - 1 tsp
- mustard seeds - 1/2 tsp
- urad dhall - 1 tsp
- red chillies - 2 (acc to taste)
- Asafoetida powder - few pinches
- Curry leaves - few
Cook drumstick and moong dhall separately on stove top adding turmeric powder in both. Do not cook the dhall in pressure cooker(which I do every time to save time). Once both drumstick and dhall is 3/4th cooked, mix it in a same pan and add salt, pepper and cumin (can also use the mixture of pepper and cumin powder) powder. Let everything mix together and cook for another 5 to 7 minutes. Add water according to the required consistency. Turn off the stove when the raw smell of pepper and cumin goes. In a separate pan, pre heat oil, splutter mustard seeds, fry uradh dhall, red chillies and asafoetida, to golden brown and pour it on top of the dhall. Garnish it with curry leaves. I had this along with rice in the morning and also as a side dish with roti in the evening.
This dhall goes to CMT - Dhall/Kadi/sambar/rasam hosting by Priya, event by Jagruti.