Drumstick leaves dal/kootu Recipe

Cooking Directions

• STEP 1.Wash and soak 1/2 cup of toor dal (split pigeon peas) for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked dal, 2 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. Cook for 4-5 whistles or until the dal is soft and mushy.
• STEP 3.Heat 2 tablespoons of oil in a pan and add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and a pinch of asafoetida. Let them splutter.
• STEP 4.Add 1 chopped onion, 2-3 green chilies, and curry leaves. Saute until the onions turn golden brown.
• STEP 5.Add 1 cup of drumstick leaves and cook for 2-3 minutes until they wilt.
• STEP 6.Add the cooked dal to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 7.In a separate pan, heat 1 tablespoon of oil and add 1 teaspoon mustard seeds, 1 teaspoon urad dal, and a few curry leaves. Let them splutter.
• STEP 8.Pour this tempering over the dal and mix well. Cook for another 2-3 minutes.
• STEP 9.Serve the drumstick leaves dal/kootu hot with steamed rice or roti.
• STEP 10.Enjoy!

Cooking Tips

• You can add vegetables like pumpkin or bottle gourd along with drumstick leaves for added flavor and nutrition.
• If you don't have drumstick leaves, you can substitute with spinach or any other leafy greens.
• Adjust the spice level according to your preference by adding more or fewer green chilies.
• For a creamier texture, you can blend a portion of the cooked dal before adding it to the pan.

Storage and Serving

• Leftover drumstick leaves dal/kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal before serving and adjust the consistency by adding water if needed.
• Serve the dal/kootu with steamed rice, roti, or as a side dish with any South Indian meal.