Name: Toor Dal with Drumstick
Yield: 4 servings
Ingredients: Toor / arhar dal — ⅔ cup (130 g); Water — 3¾ cups (900 ml); Turmeric powder — ¼ tsp (1 g); Drumstick pods (sahjan) — 2 pods, 3-inch pieces (150 g); Ghee (cow) — 1 tbsp (15 g); Mustard seeds — ½ tsp (2 g); Cumin (jeera) — ¼ tsp (1 g); Asafoetida (hing) — pinch (0.3 g); Curry leaves — 8 (1 g); Coriander seed / powder — 1 tsp (2 g); Kashmiri chilli powder (mild) — pinch (0.5 g); Rock salt (sendha namak) — ¾ tsp (4 g)

Method

How to cook it

Step 1: Cook toor with turmeric 4 whistles; mash.
Step 2: Boil drumstick pieces in 200 ml water with salt 8 minutes.
Step 3: Combine with dal; add coriander powder; simmer 5 minutes.
Step 4: Temper ghee, mustard, cumin, hing, curry leaves, chilli.

Nutrition

Per serving, estimated

165kcal

Energy

8.1g

Protein

4.5g

Fat

22.3g

Carbohydrate

4.6g

Fibre

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Toor Dal with Drumstick

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Toor / arhar dal	⅔ cup	130 g	650 g
Water	3¾ cups	900 ml	4500 ml
Turmeric powder	¼ tsp	1 g	5 g
Drumstick pods (sahjan)	2 pods, 3-inch pieces	150 g	750 g
Ghee (cow)	1 tbsp	15 g	75 g
Mustard seeds	½ tsp	2 g	10 g
Cumin (jeera)	¼ tsp	1 g	5 g
Asafoetida (hing)	pinch	0.3 g	1.5 g
Curry leaves	8	1 g	5 g
Coriander seed / powder	1 tsp	2 g	10 g
Kashmiri chilli powder (mild)	pinch	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g