Mulakkada Pappu

Ingredients

• - 1 cup toor dal
• - 250g drumstick pods
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare drumstick: Wash 4-5 drumstick pods. Scrape lightly and cut into 3-inch pieces.
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. 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. Simmer: Mix well and cook 5 minutes until the dal has absorbed the drumstick flavour.
6. Make ghee tadka: Heat 2 tbsp ghee until hot.
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. Pour tadka: Pour sizzling tadka over mulakkada pappu.
9. Add seasoning: Add salt and 1 tsp red chilli powder if needed. Stir gently.
10. Serve: Mulakkada pappu has a distinctive nutty flavour from the drumstick. Serve with steamed rice and ghee.