Mulakkada Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare drumstick: Wash 4-5 drumstick pods. Scrape lightly and cut into 3-inch pieces.

3. 3

   Cook drumstick in dal: Add drumstick pieces to the cooked toor dal. Add half cup water. Cook on medium heat covered for 10-12 minutes until drumstick is very soft.

4. 4

   Extract drumstick flesh: Press the cooked drumstick pieces against the side of the pot to squeeze out the inner flesh — it mixes into the dal. Discard the outer fibrous skin.

5. 5

   Simmer: Mix well and cook 5 minutes until the dal has absorbed the drumstick flavour.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 4 sliced garlic cloves, a pinch of asafoetida and curry leaves.

8. 8

   Pour tadka: Pour sizzling tadka over mulakkada pappu.

9. 9

   Add seasoning: Add salt and 1 tsp red chilli powder if needed. Stir gently.

10. 10

    Serve: Mulakkada pappu has a distinctive nutty flavour from the drumstick. Serve with steamed rice and ghee.