This Drumstick Dal recipe is the way my mom makes it. I would always love the flavor and taste of Drumsticks in the Dal rather than plain dal. Whenever I go to the market, I always make sure to buy drumsticks so that I could add it to the dal recipe or sambhar recipe that I make.
- I have added the drumsticks right in the beginning. If you have very tender drumsticks, you could add them after the 2-3 whistles. The drumsticks which I had were not very tender, so they got cooked correctly.
- Sometimes if you pressure cook the drumstick, they get over cooked and they loose shape. Thus they get mixed in the dal. It does not appear nice and while eating too the drumsticks seeds pop in your mouth. So use common sense while cooking any recipe with drumsticks.
- I have used tuvar -arhar dal with the drumsticks as the taste of the two combine very well with each other. But you can experiment with moong or chana dal.
- Cooking dal for 4 whistles was right for me. The cooking time for dal or anything depends upon your pressure cooker – i.e how many litres of pressure cooker you use. The smaller ones like 2 or 3 litres….. the dal won’t cook in 4 whistles. May be you have to cook for 5-6 whistles or more.
- I had soaked the dal. Thus the cooking time of the dal is reduced. If you don’t soak it than you will have to increase the cooking time. It is advisable not to add drumsticks in the beginning if you don’t soak the dal.
- The cooking time of drumsticks and dal differs. For the time taken for the unsoaked dal to cook, the drumsticks will get overcooked and become mushy. To avoid this, pressure cook the dal for few whistles and then add the drumsticks. Pressure cook again for a few whistles or you can also cook in a open pan.
- Also, I have added one sprig of curry leaves to the dal when its being cooked in the pressure cooker. This is to impart the fragrant aroma and flavor of the curry leaves to the dal. Later in the tempering also, the curry leaves added again, add more to the aroma and flavor of the dal.