Steamed Rice, Munakkaya Kura and Tomato Pappu

Ingredients

• 4 pcs Drumsticks (About 400g, washed and cut into 2-3 inch pieces)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Optional, for extra crunch in the tempering)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 2 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 3 medium Tomatoes (Pureed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tbsp Tamarind Paste (Or juice from a small lime-sized ball of tamarind soaked in warm water)
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Begin by preparing the vegetables. Wash the drumsticks thoroughly and cut them into 2-3 inch pieces. Finely chop the onions, puree the tomatoes, and slit the green chilies lengthwise. Set everything aside.

2. 2

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. When they begin to splutter, add the urad dal (if using) and sauté for 30 seconds until it turns light golden. Add the curry leaves and asafoetida, and cook for another 10 seconds until fragrant.

3. 3

   Add the finely chopped onions and slit green chilies to the pan. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft and golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for about 1 minute until the raw smell disappears.

5. 5

   Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala on medium-low heat for 5-7 minutes, until it thickens and you see oil separating from the sides.

6. 6

   Add the cut drumstick pieces to the masala. Gently stir to coat them evenly. Sauté for 2-3 minutes, allowing the drumsticks to absorb the flavors.

7. 7

   Pour in 1.5 cups of water and add the tamarind paste. Stir everything together to combine. Increase the heat and bring the curry to a rolling boil.

Ingredients

• 1 cup Toor Dal (Rinsed well)
• 4 pcs Tomato (Medium, ripe, and chopped)
• 1 pcs Onion (Medium, chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1 tsp Tamarind Paste (Optional, for extra tanginess)
• 3 cup Water (For pressure cooking)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 5 cloves Garlic (Lightly crushed)
• 2 pcs Dried Red Chilli (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal and Tomatoes

   • Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 20-30 minutes is optional but helps in faster cooking.
   • In a 3-liter pressure cooker, combine the rinsed dal, chopped tomatoes, chopped onion, slit green chillies, turmeric powder, and red chilli powder.
   • Pour in 3 cups of water and give it a good stir.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
2. 2

   Mash and Season the Cooked Dal

   • Allow the pressure to release naturally from the cooker. This ensures the dal is cooked perfectly.
   • Open the lid and add salt and tamarind paste (if using).
   • Using a whisk or a traditional wooden masher (pappu gutti), gently mash the dal mixture to a creamy, semi-smooth consistency. Some texture is desirable.
   • If the dal seems too thick, add 1/2 to 1 cup of hot water to reach a thick but pourable consistency. Place the cooker back on the stove and let it simmer for 5 minutes for the flavors to meld.
3. 3