RCI-SP.005.0102.001
Drumstick Leaves Curry
Drumstick Leaves Curry
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- cleaned2 cupsdestalked drumstick leaves chopped
- spinach chopped½ cup
- yellow lentil (masoor dal)1 cup
- skinned green gram (yellow moong dal)1 tbsp
- 1 unit
- 1 unit
- green chilli1 unitslit lengthwise
- ginger grated1 tsp
- 1 tsp
- 1 tsp
- dhania (coriander seed powder)1 tsp
- ¼ tsp
- ¼ tsp
- each cumin and mustard seeds½ tsp
- – 4 pinches asafoetida powder3 unit
- 1 unit
- 1 cup
- ½ tsp
- 2 tbsp
Method
1
Rinse the yellow lentil and yellow moong dal under cold water until the water runs clear, then drain completely.
2
Heat 2 tbsp oil in a large pan or wok over medium heat. Once hot, add cumin and mustard seeds and allow them to crackle for about 30 seconds until fragrant.
1 minutes
3
Add 4 pinches of asafoetida powder to the oil and stir immediately to prevent burning. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
4 minutes
4
Add the grated ginger, crushed garlic, and slit green chilli to the pan. Stir well and cook for 1 minute until the raw aroma dissipates.
1 minutes
5
Add the finely chopped tomato and cook for 2-3 minutes, stirring occasionally, until the tomato softens and begins to break down.
3 minutes
6
Stir in the red chilli powder, coriander seed powder, turmeric powder, and garam masala powder. Cook for 1 minute while stirring to bloom the spices.
1 minutes
7
Add the drained yellow lentil and yellow moong dal to the pan and stir well to coat with the spiced oil. Cook for 2 minutes.
2 minutes
8
Pour in 1 cup of water and stir to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 15-18 minutes, stirring occasionally, until the lentils are partially cooked and beginning to soften.
18 minutes
9
Add the chopped drumstick leaves and chopped spinach to the pan. Stir well to incorporate and cook for 5-7 minutes until the leaves are wilted and the lentils are completely tender.
6 minutes
10
Dissolve the wheat flour in a small amount of water to form a smooth paste, then add it to the curry. Stir constantly for 1-2 minutes to thicken the curry slightly.
2 minutes
11
Taste the curry and adjust the salt to preference. Simmer for another 2-3 minutes to allow the flavours to meld together.
3 minutes
12
Transfer the drumstick leaves curry to a serving bowl and serve hot with steamed rice or flatbread.