Wash and soak toor dal for 30 minutes.

Drain the water from the soaked dal.

Combine the soaked toor dal with fennel seeds, dried red chillies, and salt in a mixer jar.

Grind to a coarse mix using a mixer grinder.

Transfer the mixture to a bowl.

Heat an idli steamer on medium heat with enough water.

Grease the idli mould and keep it ready.

Make small lemon-sized balls of the prepared paruppu usili mixture and place them in the idli mould.

Cover and steam cook for 10 minutes, until the dal mixture is cooked.

In a wide pan, add oil and heat it on medium heat.

Add the mustard seeds and asafoetida and let them splutter.

Add the dried red chillies and let them crackle.

Add the drumstick leaves, season with salt, mix well, cover and cook for 5 minutes until the drumstick leaves are cooked well.

Remove the steamed toor dal balls and crumble them with your hands so that it resembles a sandy texture.

Once the drumstick leaves are cooked well, add the crumbled toor dal mix to the pan and mix well.

Add a teaspoon or two of oil if the mixture looks too dry.

Sauté for 2 minutes, until the dal crumbles are nice and crispy.

Switch off the heat and serve.