Kerala Drumstick Dal Gravy Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Toovar dal200 Gram
 Green gram dal200 Gram
 Drumsticks300 Gram, stringed and each cut into 4 pieces
 Potatoes100 Gram, peeled and cut into cubes
 Tomatoes100 Gram, skinned and chopped
 Potatoes/Carrots / white gourd50 Gram
 Green chillies8
 Fresh chopped coriander1⁄2 Cup (8 tbs)
 Sour lime3 , juiced
 Curry leaves sprigs3
 Peppercorns10 , lightly crushed
 Star anise2
 Cinnamon piece2 Inch
 Green cardamoms3 , lightly crushed
 Ginger piece1 1⁄2 Inch
 Garlic slivers10
 Turmeric piece1 Inch (Fresh)
 Coriander seeds1 Tablespoon, broiled
 Cumin seeds1 Teaspoon, broiled
 Dry red kashmiri chilies6
 Salt To Taste
 Peanut oil/Coconut oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2377 Calories from Fat 460

% Daily Value*

Total Fat 52 g80.2%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 512 mg21.3%

Total Carbohydrates 332 g110.6%

Dietary Fiber 86 g343.9%

Sugars 28.1 g

Protein 161 g322.9%

Vitamin A 138.6% Vitamin C 478%

Calcium 88.9% Iron 205.3%

*Based on a 2000 Calorie diet

Directions

Wash both the dals well and cook them in salted water in a pressure cooker. Set aside. Boil a pan of water. Add salt, the whole spices and the stringed pieces of drumsticks and cook them till tender but intact.
Grind the masala till butter soft.
If you are using the carrots or white gourd, cut into cubes and cook in salted water. If using potatoes, fry them and keep them aside.
Heat 1/2 a cup of the oil left over from the fried potatoes in a large vessel. When hot, put in the chopped onions and the curry sprigs and cook till soft, add the ground masala and fry for 5 minutes. When a lovely aroma arises, add the boiled dals along with the water in which they were cooked. Add the carrots or white gourd or fried potatoes as well as the drained drumsticks. Boil for 7 minutes. Taste for salt. Add extra water only if necessary.
Remove from the fire. Add the sour lime juice and the freshly chopped coriander and serve with ghee-rice, yoghurt and small rice papads.
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