Drumstick dal

Main Dish
2 servings
10 min
40 min
Very Easy
Drumsticks are long, thin, green pods. You can make curry, dal or kadhi from it. They are most commonly used in sambar recipes. I am going to share drumstick dal today. It is made from Toovar dal and other spices, besan is added for thickness. So let’s see how to make it.


Number of serving: 2
Toovar Dal (Pigeon Peas) – 1/4 cup

Ghee (Clarified butter) – 2 tablespoons

Cumin seeds – 1 teaspoon

Fenugreek seeds (Methi seeds) – 1/4 teaspoon

Garlic cloves – 3, sliced

Besan (chickpea flour) – 1 tablespoon

Coriander powder – 1 1/2 teaspoons

Cumin powder – 1/2 teaspoon

Red chili powder – 2 teaspoons

Drumsticks – 14 pieces, 3-4 inches long (I used frozen)

Lemon juice – 2 teaspoons

Salt – to taste

Water – 3/4 cup + 2 1/2 cups


  • Wash Toovar dal under running cold water till water runs clear. Add dal in pressure cooker with salt and 3/4 cups of water and close the lead, put the weight on. Turn on the heat on medium heat.
    And let it whistle for 7 times. Let the pressure go down by itself. Open the lid and puree it with hand blender. Keep it aside until needed.
    Heat the ghee in a pan on medium heat. Once hot add cumin seeds and methi seeds. let them sizzle.
    Then add garlic cloves and sauté for a minute or till garlic becomes light brown. Do not burn the garlic otherwise it will give you bitter taste.
    Then add besan and mix it immediately and let it cook for 2 minutes while stirring continuously. You will get nice fragrance from chickpea flour.
    Then add dal and 2 1/2 cups of water. Mix it well.
    Add coriander powder, cumin powder, red chili powder and remaining salt. Mix well.
    Then add drumsticks and let it come to a boil.
    Simmer dal for about 25 minutes. Drumstick will open up little bit and becomes fork tender.
    Add lemon juice and serve hot.
  • Notes –
    Do not burn the garlic otherwise it will give bitter flavor.
    I used frozen drumsticks. But you can use fresh and adjust the cooking time and water quantity accordingly.
    Serve with plain rice or Jeera rice.

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