Follow these steps for perfect results
Toor Dal
soaked
Drumsticks
peeled and cut
Mustard Seeds
Cumin Seeds
Red Chili Powder
Gooda Masala
Jaggery
grated
Tamarind
soaked in water to make sauce
Curry Leaves
fresh
Coriander
chopped
Salt
Meethi Seeds
Boil the toor dal and drumsticks with salt until tender.
In the cooked dal and drumstick mixture, add red chili powder and gooda masala.
Incorporate jaggery and tamarind sauce into the dal mixture.
In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves (foodni).
Pour the tempered foodni ingredients into the dal mixture.
Add the cooked drumsticks to the dal mixture.
Simmer the dal for 10 minutes to allow the flavors to meld.
Garnish with fresh coriander.
Serve hot with rice or chapathi.
Expert advice for the best results
Adjust the amount of jaggery and tamarind to suit your taste.
Soaking the toor dal beforehand can reduce cooking time.
Add a pinch of asafoetida (hing) to the tempering for enhanced flavor and digestion.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh coriander and a dollop of ghee.
Serve with steamed rice or roti.
Pair with a side of yogurt or raita.
The slight sweetness of the wine complements the spices and tamarind.
Hoppy notes cut through the richness of the dish.
Discover the story behind this recipe
A staple in Maharashtrian cuisine, often prepared in households.
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