drumstick dal
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5 from 2 votes

Drumstick Dal

This drumstick dal is a delicious indian lentil made with drumsticks and arhar dal.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: main course
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


  • 1 to 2 Drumsticks - rinsed, scraped and chopped into 2-2.5 inches
  • ½ cup Arhar dal (tuvar dal or pigeon pea lentils)
  • ¼ cup Chopped onions
  • ¼ cup Chopped tomatoes
  • 6 to 7 Curry leaves
  • 1 Small green chili, Chopped
  • 1 teaspoon Finely chopped garlic cloves,
  • 1 teaspoon Finely chopped ginger,
  • ¼ teaspoon Turmeric powder
  • 2 cups Water Or add as required
  • 1 pinch Dry fenugreek leaves (crushed kasoori methi) – optional
  • ¼ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 1 pinch Asafoetida (hing)
  • 6 to 7 Curry leaves
  • 1 tablespoon Ghee (clarified butter) or oil
  • Salt As required
  • Water As required


making drumstick dal

  • Clean, wash and soak the arhar dal for 1 hour. In a pressure cooker, add the soaked dal.
  • Add the chopped onions, tomatoes, drumsticks, curry leaves, green chili, ginger, garlic, turmeric powder, water and salt to the soaked dal.
  • Pressure cook the dal for 3 to 4 whistles till the dal is cooked. Once all the pressure is released from the cooker naturally, open and now add crushed kasuri methi to the dal. Mix well and keep aside.
  • If the dal looks very thick, then you can add some hot water to the dal to get medium consistency.

making tempering for drumstick dal

  • In a pan, heat ghee. Add mustard seeds.
  • When they start to pop, add the cumin seeds, asafoetida, curry leaves. Fry for some seconds. Do not burn.
  • Pour the tadka immediately in the hot dal and cover the dal with a lid. This is so that the aroma and flavors from the tadka get infused in the dal.
  • After a minute or two, serve the delicious drumstick dal with either rice or chapatis.