Tuesday, July 12, 2016

Drumstick Leaves & Moong Dal Curry


Split Green Gram  (Moong Dal) - 1/2 cup, soaked in water for 2 hours
Drumstick Leaves - 4 ounce (approx. 113 grams)
Cooking Oil - 1/2 teaspoon
Green Chilies - 3
Salt to taste
Turmeric Powder - 1/4 teaspoon
Lemon Juice - 1 tablespoon

For Seasoning:

Bengal Gram (Channa Dal) - 2 teaspoons
Black Gram (Urad Dal) - 1 1/2 teaspoons
Cumin Seeds (Jeera) - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Dry Red Chili - 1
Curry Leaves - 4


  1. Bring about 3 cups of water to boil in a pot.
  2. Add soaked green gram and cook until soft but still firm and holds shape. Strain out the cooked water, you can use the strained water later. Keep aside.
  3. Meanwhile, thoroughly wash and chop the drumstick leaves. Do not include the stem, tender stems are fine to use.
  4. Chop green chilies.
  5. In a pan, heat 1/2 teaspoon oil.
  6. Add chopped green chilies. Saute for half a minute.
  7. Add chopped drumstick leaves and cook until they wilt. When cooked the leaves will not be very soft or mushy. Add a 1-2 tablespoons of water strained from cooked green gram. 
  8. Now add salt and turmeric powder. Mix well.
  9. Add cooked green gram, mix gently until well combined. Cook for 3-4 minutes on medium flame. If it is too dry, add 1-2 tablespoons of water strained from cooked green gram. 
  10. Turn off the flame, add lemon juice. Mix gently.
  11. In a small pan prepare seasoning by heating 1 teaspoon oil, bengal gram, black gram cumin seeds, mustard seeds, dry red chili pieces and curry leaves.
  12. When mustard seeds stop spluttering, add asafoetida powder and add it to the cooked drumstick leaves and green gram. Mix well.
  13. Serve hot with rice and ghee.
  1. After Step 6, you can add 1 chopped/sliced onion, saute until it turns translucent and proceed with the Step 7 mentioned above.


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