Name: Andhra Style Daal With Drumsticks (Munagakaya Pappu) recipe by Zeenath Fathima at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 8
Ingredients: Pigeon pea lentils or toor dal 200 gm; Onion chopped 1; Tomatoes chopped 3; Green chillies chopped 3; Red chilli powder 1 tsp; Turmeric 1/2 tsp; Ginger garlic paste 1 tsp; Salt 1 tbsp or to taste; Curry leaves 1/4 cup; Tamarind 2 tbsp (soaked in 1 cup of hot water for 10 minutes); Drumstick pieces 2 cups; FOR THE TEMPERING ; Ghee 3 tbsp; Cumin seeds 1 tsp; Black mustard seeds 1 tsp; Asafoetida 1/8 tsp; Dry red chillies 3; Garlic cloves sliced thinly 2

ABOUT Andhra Style Daal With Drumsticks (Munagakaya Pappu) RECIPE

A healthy and a flavourful dal recipe from my home state. It's almost an everyday affair in most of the homes including mine. It tastes best with pigeon pea lentils but a mix of bengal gram or chana dal with it also tastes better. You can mix both the daals or use any one of it according to your liking. But personally i prefer the pigeon pea lentils. Made with simple pantry staples along with drumstick pieces, it is helluva lot healthy and wholesome too. A complete comfort meal by all means, it can be served piping hot with plain boiled rice and pickle for a satiating lunch experience. Poppadums alongside add much needed charm to the meal. Happy Cooking Friends!

Ingredients Serving: 8

Pigeon pea lentils or toor dal 200 gm
Onion chopped 1
Tomatoes chopped 3
Green chillies chopped 3
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Ginger garlic paste 1 tsp
Salt 1 tbsp or to taste
Curry leaves 1/4 cup
Tamarind 2 tbsp (soaked in 1 cup of hot water for 10 minutes)
Drumstick pieces 2 cups
FOR THE TEMPERING ; Ghee 3 tbsp
Cumin seeds 1 tsp
Black mustard seeds 1 tsp
Asafoetida 1/8 tsp
Dry red chillies 3
Garlic cloves sliced thinly 2

Instructions

Wash and soak the lentils in enough water for 4-5 hours.
Pressure cook them with chopped onion and tomatoes, turmeric, ginger garlic paste, red chilli powder, a little of salt and curry leaves for almost 6 whistles.
Let the pressure settle down before opening the lid of the cooker. Mix well and add the drumstick pieces now. You can pressure cook them for 4 whistles if desired. But i prefer them being slow cooked on fire until tender.
This way the drumsticks get cooked properly and are not mushy at all. If we pressure cook , then the chances are that they might become too soft and over cooked and will not taste good.
Cover with a lid and simmer until the drumsticks are done. This might take atleast 20 minutes on a medium high heat.
Keep stirring in between at regular intervals. Now add tamarind water (which we get by squeezing the soaked tamarind) to adjust the consistency of it to your liking by adding extra water if required.
Now comes the tempering part. Heat ghee on a low heat and add asafoetida first. Next add all the other ingredients one by one. Let the seeds crackle and the cloves get fried with a nice aroma. Now is the time to add this tempering to the daal. Mix well and it's all ready to be served.
Serve this yummy, flavourful, aromatic and healthy daal with rice and pickle alongside poppadums for a comfort meal par excellence.

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