Prep Time: 20 mins I Soaking Time : 30 mins each (dal + tamarind) I Cooking Time: 30 - 35 mins I Serve: 3-4
Ingredients for Boiling Dal :-
1 cup/200 g Pigeon Peas/Arhar Dal (washed properly)
200 g. Drumsticks (cut into 3 inches long pieces & washed properly)
4 cups/900 ml (approx.) Water (for boiling) + enough for washing & soaking dal)
1 tsp Turmeric Powder
1 tsp Salt
Ingredients for Tadka /Tempering :-
4 tbsp./60 ml Veg/Cooking Oil
1 tsp Red Mustard Seeds
1-2 Sprigs/10-12 Curry Leaves (washed)
4-5 Round Red Chilies (whole and dried)
½ cup Coconut(skin removed and chopped into ½ inch chunks)
1 cup/ 15-16 Shallots, med-sized (peeled & washed)
2 Tomatoes, medium sized (finely chopped)
Salt To Taste
1.5 tsp. Red Chili Powder
1.5 tbsp. Sambar Masala Powder ( I have used store bought - MTR Brand Powder)
1 cup/ 230 ml Tamarind Water (tamarind without seeds, lemon sized ball soaked in 1 cup of lukewarm water for 30 minutes. After 30 mins squeeze out the extract)
1.5 tsp. Jaggery Powder
Method :-
In large bowl add pigeon peas/arhar dal next add water to the bowl rub well and wash at least 2-3 times until water gets clear
Next add water to the bowl and soak arhar dal/pigeon peas for at least 30 mins (covered).
Take another medium sized bowl. To the bowl add a lemon sized tamarind ball + 1 cup of lukewarm water . Cover it and let it soak for at least 30 mins. After 30 mins , squeeze out the pulp and strain the tamarind water. Set aside covered for later use
After 30 mins, discard the water of the soaked dal and to the pressure cooker, add soaked dal + drumsticks + water + salt & turmeric powder. Close the lid and pressure cook for 4-5 whistles on low-medium flame and switch off the gas
Allow the pressure to release naturally. Open the pressure cooker, check if the dal has cooked properly or not. If yes, then cover it and set aside
Heat veg oil in a non-stick pan/Clay vessel. Add mustard seeds to the pan/vessel. Once it starts spluttering then add curry leaves + round red chilies to the pan and stir for 2-3 mins on low flame
Next add the chopped coconut to the pan, increase the flame to low medium and stir for 4-5 mins
Add shallots to the pan and sauté for 7-8 minutes on low-medium flame. Keep stirring in intervals for even cooking and to avoid burning
When the onion colour changes to light golden brown then add chopped tomatoes to the pan/vessel and keep stirring for next 4-5 mins on low-medium flame until tomatoes get soft
Next add red chili powder + sambar masala powder to the pan/vessel. Mix well and stir for next 1-2 mins on low-medium flame
Next add salt + tamarind water + jaggery (powdered) to the pan/vessel. Mix well and cook until water reduces to half on low-medium flame. Keep stirring in intervals to avoid sticking/burning of the masala
Once the water is reduced to half and oil gets separated from the masala then add the boiled dal to the pan/vessel. Stir until mixed well and bring it to boil. Once it starts boiling, cover and let it cook for 5-7 minutes on low flame. Keep stirring in intervals
Remove the lid and check if the dal has thickened enough. If yes, then turn off the flame.
(You can add more water ½ a cup during boiling if you like a running/watery consistency)
Time to Taste :)
Enjoy this dish with Akki Roti, Plain Dosa, Boiled Rice and some fresh coconut chutney
Note : pls adjust the spice levels to your taste.