Maharashtrian Dal Drumstick Curry

Ever wonder how to cook a Maharashtrian dish that’s both comforting and packed with flavour? Our Dal Drumstick Curry is the perfect answer! This recipe combines the earthy taste of drumsticks and potatoes with a hearty mix of toor and masoor dals, all simmered in a tangy tamarind and jaggery base. Forget bland curries—this one is vibrant, aromatic, and surprisingly simple to make. Get ready to cook a delicious meal that will transport you straight to a Maharashtrian kitchen. Dive into the full article to unlock the secret to this delightful homemade curry!

Also Read – Easy Mixed Vegetable Curry That Will Wow Everyone

Also Read – Delicious Raw Mango Dal | Kairi Dal Recipe

Ingredients:

• Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• A Pinch of Hing / Asafetida
• 1 Medium Onion Chopped
• Curry Leaves
• 1/4 tsp Turmeric Powder
• Paste: 1 Green Chilli, 1/2 Inch Ginger, 6 Garlic Cloves
• 1 Medium Tomato Chopped
• 1 tbsp Red Chilli Powder
• 1 tsp Garam Masala Powder
• Salt to taste
• 1 tsp Coriander & Cumin Powder
• 200 g Drumstick Chopped (2 large, cut, veins removed)
• 2 Medium Potatoes, Chopped
• Coriander Leaves
• Hot Water
• 3 tbsp Toor Dal (Pigeon peas)
• 2 tbsp Masoor Dal (Red lentils)
• Tamarind Water (Lemon-sized piece, soaked in water)
• 1 tsp Jaggery

Also Read – Dal Batata Rassa Recipe

Instructions:

1. Saute Aromatics:
   • Heat oil in a pot.
   • Add mustard seeds and let them splutter. Then add cumin seeds.
   • Add asafoetida powder.
   • Add chopped onion and curry leaves. Saute until the onion is lightly browned.
   • Add turmeric powder and mix.
   • Add the green chilli, ginger, and garlic paste. Saute for a minute until fragrant.
   • Add chopped tomato and cook for a minute on medium heat until soft.
2. Add Spices and Vegetables:
   • Reduce the heat to low. Add red chilli powder, garam masala, salt, and coriander-cumin powder. Saute well.
   • Add the cut drumsticks and chopped potatoes.
   • Increase the heat to medium and saute for about two minutes.
   • Add a little chopped coriander leaves with tender stems. Mix well.
3. Cook the Vegetables:
   • Add hot water to the pot.
   • Cook on medium heat for 5-7 minutes until the vegetables are partially cooked (not fully mushy).
4. Prepare and Add Dal & Tamarind:
   • Wash and pressure cook the toor dal and masoor dal for 3 whistles until well-cooked. Alternatively, soak the dals in water for half an hour.
   • Squeeze the soaked tamarind to extract its pulp into water.
   • Add some warm water to the cooked dal to adjust the consistency.
   • After the vegetables have cooked for 5-7 minutes on low heat and are partially tender, add the prepared dal mixture to the pot.
   • Add the tamarind water to the pot. Adjust the amount according to your preference for sourness.
   • Add more hot water if needed to reach the desired consistency.
5. Simmer and Finish:
   • Add jaggery (if using).
   • Let the curry simmer for a good 5-7 minutes, allowing the flavours to meld.
   • Garnish with more fresh coriander leaves.
   • Serve hot with rice.

Also Read – Chana Dal Vadi Recipe

Maharashtrian Dal Drumstick Curry

Shubham Nimbalkar

Try our Maharashtrian Dal Drumstick Curry! This recipe blends drumsticks, dal, and tangy tamarind for a comforting, flavourful meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

• Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• A Pinch of Hing / Asafetida
• 1 Medium Onion Chopped
• Curry Leaves
• 1/4 tsp Turmeric Powder
• Paste: 1 Green Chilli, 1/2 Inch Ginger, 6 Garlic Cloves
• 1 Medium Tomato Chopped
• 1 tbsp Red Chilli Powder
• 1 tsp Garam Masala Powder
• Salt to taste
• 1 tsp Coriander & Cumin Powder
• 200 g Drumstick Chopped 2 large, cut, veins removed
• 2 Medium Potatoes Chopped
• Coriander Leaves
• Hot Water
• 3 tbsp Toor Dal Pigeon peas
• 2 tbsp Masoor Dal Red lentils
• Tamarind Water Lemon-sized piece, soaked in water
• 1 tsp Jaggery

Instructions

 

Saute Aromatics:

• Heat oil in a pot.
• Add mustard seeds and let them splutter. Then add cumin seeds.
• Add asafoetida powder.
• Add chopped onion and curry leaves. Saute until the onion is lightly browned.
• Add turmeric powder and mix.
• Add the green chilli, ginger, and garlic paste. Saute for a minute until fragrant.
• Add chopped tomato and cook for a minute on medium heat until soft.

Add Spices and Vegetables:

• Reduce the heat to low. Add red chilli powder, garam masala, salt, and coriander-cumin powder. Saute well.
• Add the cut drumsticks and chopped potatoes.
• Increase the heat to medium and saute for about two minutes.
• Add a little chopped coriander leaves with tender stems. Mix well.

Cook the Vegetables:

• Add hot water to the pot.
• Cook on medium heat for 5-7 minutes until the vegetables are partially cooked (not fully mushy).

Prepare and Add Dal & Tamarind:

• Wash and pressure cook the toor dal and masoor dal for 3 whistles until well-cooked. Alternatively, soak the dals in water for half an hour.
• Squeeze the soaked tamarind to extract its pulp into water.
• Add some warm water to the cooked dal to adjust the consistency.
• After the vegetables have cooked for 5-7 minutes on low heat and are partially tender, add the prepared dal mixture to the pot.
• Add the tamarind water to the pot. Adjust the amount according to your preference for sourness.
• Add more hot water if needed to reach the desired consistency.

Simmer and Finish:

• Add jaggery (if using).
• Let the curry simmer for a good 5-7 minutes, allowing the flavours to meld.
• Garnish with more fresh coriander leaves.
• Serve hot with rice.

Video

Keyword indian cuisine