Drumsticks Dal Recipe

                                   
                                               

Drumstick Dal | Spilt Tuvur Dal || How to make drumstick dal recipe with step-by-step photos 

Drumstick Dal is a wholesome and rich tuvur dal cooked along with drumstick and subtle spices and tadka to give it a great taste. All it takes is 20 minutes to make, and it makes a perfect weeknight dinner along with hot steamed rice.

The Drumstick Dal Recipe is a lip-smacking dish packed with flavors from onion, tomatoes, and green chilies, finished with a delicious ghee tadka of curry leaves and cumin.

Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulate blood sugar levels, improve digestive health, help develop stronger bones, purify the blood, relieve respiratory disorders, and boost immunity.

                                        

This drumstick dal recipe is the way my mother makes it. I love the flavor and taste of drumsticks in the dal; rather than plain dal, whenever I go to the market, I always make sure to buy drumsticks so that I can add them to the dal

For the best result, follow my detailed step-by-step photo instructions and tips

Tips for making drumstick dal?

I added the drumsticks right at the beginning of cooking. If you have very tender drumsticks, you can add them to the onion masala. However, the drumsticks I had were not very tender, so they didn’t cook properly. 

Sometimes, if you pressure cook drumsticks, they can become overcooked and lose their shape. When this happens, they mix into the dal, making it less visually appealing, and the drumstick seeds can pop in your mouth while eating. So, it's essential to use common sense when cooking any recipe with drumsticks.

I used arhar dal (also known as tuvar dal or pigeon pea) with the drumsticks, as their flavors complement each other very well. However, you can experiment with this recipe using moong or chana dal instead.

Cooking dal for 25 minutes under pressure is typically sufficient. As you can see, I used a simple pot, so it took more than an hour for the dal to become tender. 

An important step in cooking arhar dal is to soak it in warm water for at least 30 minutes beforehand. Since I soaked the dal, the cooking time was reduced. If you skip this step, you will need to increase the cooking time, and I recommend not adding the drumsticks at the beginning if you don’t soak the dal.

Another crucial step in preparing pigeon pea lentils is to roast them in a pan for 5 minutes. This is important because arhar dal can cause gas and bloating, and roasting it helps to reduce these gassy effects.

Lastly, avoid adding salt while cooking the dal, as this can prevent it from cooking soft and tender.

Serve Drumstick Dal alongside rice and a bowl of curd for a wholesome weeknight dinner or a comforting lunch.

If you are looking for more dal recipes, try them out.

Moong masoor dal

Dal makhni

Whole masoor dal

Okhai Memon Dal

Arbi chana dal

Khatta palak dal

Masoor dal chicken

If you have tried this Drumstick Dal Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Clean and wash pigeon peas for a time in water, and soak the arhar dal in warm water for an hour.

                

Take all the veggies and prepare them all.

                                         

Take a pan and without adding oil, put the soaked arhar dal along with turmeric powder. 

                         

And ginger garlic paste, and roast them on medium-low flame for 5 minutes, then pour water into the dal, mix well.

                                  

Get it to boil, then cover the lid and cook it for around an hour or until well-cooked

                        

Once the dal gets soft, put drumsticks, red chili powder, red chili flakes, coriander powder, amchur powder, and turmeric powder. Stir to combine them with the dal.

                             

Pour water and again bring it to a boil.

                                 

Further, cook dal with drumsticks and spices till drumsticks become soft but not mushy. 

                                   

Take another pan for making masala.

                      

Heat the ghee and sauté the onion on medium flame. Keep frying onion slices by adding cumin seeds, curry leaves, chopped ginger, and green chilies.

                                

Fry them with onion

                                

Next, put chopped tomatoes and coriander leaves along with gram masala powder and salt. 

                         

Cook tempering masala on a medium flame for 10 minutes.

                               

Once the oil is separated 

                 

Add all tempering masala to the cooked drumsticks dal. Stir to combine well. 

                                 

And allow to simmer for about 10-15 minutes further.

                          

Arhar Dal is ready to serve

                         

Transfer to the serving dish.

                                 

Serve with steamed rice or boiled rice with salad.     

                               

Fried Matar Masala Recipe

Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video

Matar Masala is quite an amazing and easy recipe that is prepared with a few ingredients, a bit spiced, with a fabulous taste. It is the symbol of every Bihari and Bengali household. Another name for this recipe (Ghugni) is used in Bihari families as well, and ghugni can be cooked with white and black chickpeas.

Out of Bihar, people need help to easily recognize and understand the word Ghugni. This is the reason I wrote Matar Masala to get easily understood; this is a Bihari-style version. Matar Ghugni is served as a snack for breakfast and even at lunch as desired.

To cook matar masala, can be used frozen, canned, or fresh peas. I cook matar masala in olive oil; you can cook any vegetable oil or mustard oil as desired.

If you have tried this Fried Matar Masala, don’t forget to rate the recipe. You can also follow me on social media

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Here is my recipe video for Matar Masala:

Preparation of Matar Masala Recipe:

                     

To prepare this recipe, first remove the skin of the onion and cut it into thin slices. Remove the stalks of green chilies. Freshly crush the black pepper in a mortar or pepper crusher.

Heat the oil in the pressure cooker/pot.

Put onion slices in medium hot oil.

Sauté the onion slices.s

Once the onion slices turn lightly golden. en.

Put peas in the pot 

Fry the master with onion for 4-5 minutes.tes

Add green chilies to the matter.

Further, fry them for 2 min. utes. 

Keep mixing by adding all dry spices.

Once it is roasted well

Pour 1 cup of water into the ghugni

Bring the matter to a boil, and allow it to cook till turns sof.t 

Remove the lid, and you can see the water has evaporated from the green peas.

Now add black pepper powder. 

Stir to mix well, splash some water, and simmer it for about 2-3 minutes over a very low flame.

Now transfer to the serving bowl; matar masala is ready to serve

Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal. I will share Bihari dal chawal soon. 

Roasted Baingan Aloo Curry Recipe

                                                                             

Roasted Baingan Aloo Curry Recipe  || Eggplant Potato Masala || How to Make Roasted Baingan Aloo Curry With Step-by-Step Photos and Video...

Roasted Baingan Aloo Curry is a delicious and flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and green chilies is roasted on a grill or stovetop until it becomes aromatic and tender. After roasting, the ingredients are mashed and cooked with spiced masala separately. Once mixed well, the dish is simmered to perfection, making it ready to serve.

I have also shared another version of Achari Baingan Aloo and Baigan Bharta in my previous blog post, which you can visit for more variations. This roasted baingan aloo curry goes with chapattis and Naan.

For detailed recipes, step by step, watch my video.

                                                                

My Latest Roasted Baingan Aloo Curry Video:

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I love eggplant in every form. Whether it’s made curry-style, Katla-style, bharta, or fried with besan, I like them all! What’s your favorite way to eat eggplant? I would love to know.

Recipe Note:

1. To roast eggplant, tomatoes, and chilies, use a grill or stovetop grill instead of roasting them directly over a gas flame, as this can be harmful to your health. Roasting them over a wood or charcoal fire is a safe alternative and also adds a delicious smoky flavor.
2. For this recipe, use small, seedless brinjal for better flavor.
3. If available, you can use seasoned purple or green brinjal, or even white baingan.
4. Using mustard oil will enhance the taste of roasted aloo baingan curry.

                                        

You Might Like These:

Mooli Patta Chutney

Gobi Aloo

Fried Matar Masala

Aloo Matar Curry

Kadhi Kofta

Have you tried Roasted eggplant potato curry? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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First, make slits in the eggplant so it roasts more easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant.

                                    

Heat your grill or stovetop to a suitable temperature. I placed the eggplant, green chili, and tomatoes on the grill.

                                                       

Next, begin roasting the vegetables by flipping them over on a low to medium flame. Keep roasting until they become soft and tender. Keep roasting until it becomes soft and tender.r 

 

Here I prepared some onions, green chilies, garlic, and potatoes, then washed them.

                                                                 

Once the veggies are well roasted, remove them from the grill. Next, peel and mash them thoroughly.

                                             

In a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4 minutes over medium flame.

                                                                            
                                                                            

In the same pan, add oil along with cumin seeds and fenugreek seeds. Let them crackle for about a minute, then add chopped onions, green chilies, and garlic to the oil.

                                                                        

Sauté the onions for 2 minutes, then start adding the powdered spices: red chili powder, turmeric powder, chili flakes, black pepper, and salt.

Add a little hot water, mix well, put the lid on, and cook the masala until the oil separates. 

                                         

Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to mix well.

                                                                  

Next, add the roasted mashed vegetables to the masala and continue mixing over medium-low heat. 

                         

If you prefer a little gravy in the curry, you can add half a cup of hot water, though this is optional. Otherwise, the authentic roasted baingan aloo curry typically doesn’t require any additional water. 

Once it starts bubbling, turn down the flame and simmer the baingan aloo curry for about 10 minutes.

                                                         

Roasted aloo baingan curry is ready to serve

 

Transfer to the serving bowl. 

                                         

Serve with chapattis, naan, and rice.