Drumsticks or Moringa are hailed as a superfood. This tree grows easily even in arid conditions, and the slightly bitter flavor is savored by many in India.
- 2 drumsticks
- ½ cup split yellow pigeon peas (toor daal)
- 4 cloves garlic chopped
- 1 Tbsp kanda lasoon masala or (equal parts dry onion powder + garlic powder +cayenne pepper)
- 3 Tbsp danyacha koot or powdered roasted peanuts
- 3 Tbsp oil
- 1 tsp mustard seeds
- Pinch of hing or Asafetida
- ½ tsp turmeric ground
- ¼ tsp goda masala optional
- 1 Tbsp jaggery or brown sugar (optional)
- Salt to taste
How to Make It
- Cut the drumsticks in 2 inch pieces. Cook drumsticks and daal in pressure cooker for just 1 or 2 whistles.
- Alternatively, use the stovetop method. This is a rustic dish so 30 minutes or so should be enough. You want the toor daal or pigeon peas to stay whole as shown in the picture and retain a slight bite.
- Heat oil in a wok and add mustard seeds. Once mustard seeds pop, add Asafetida, turmeric, and chopped garlic.
- Add the kanda lasoon or onion garlic spice mix and goda masala and the drumsticks. Gently mix with a spatula taking care not to break the sticks.
- Add 2-3 cups of water, jaggery and crushed peanuts.Bring to a boil. Add in the daal and simmer until mixture thickens and oil begins to separate from the sides.
- Season as needed and cook until the daal is soft enough for your taste. Serve hot with bhakri or rice.