PAPPU MUNAGA AAKU | DRUMSTICK LEAF IN DAL

Cuisine: Andhra Pradesh state of India

Ingredients:

Drumstick Leaves - 3 cups

Toor dal (Split pigeon pea) / Moong dal (Split green gram) – 1 cup

Water – 2 cups

Salt – as required

Turmeric powder – a pinch

Seasoning:

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Dry red chilies (Cut into half) – 5

Garlic (Put a grew in the middle) – 10 cloves

Curry leaves – 2 sprigs

Oil – 1 tablespoon

Method:

Wash the drumstick leaves and let them dry without moisture. Then chop the leaves. In a kadai/pan, heat oil and add mustard seeds and cumin seeds. Once they start to crackle, add dry red chilies and garlic cloves. Saute until they turn golden brown and then add curry leaves. Then add dal and water. Cook until the dal is half-boiled. Add salt, turmeric powder, and chopped drumstick leaves. Cook until the leaf and the dal have become soft. Turn off the stove and set the dish aside for 10 minutes before serving.