Drumstick Leaves Curry

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • 2 cups - cleaned, destalked Drumstick leaves, chopped
  • 1/2 cup - spinach, chopped
  • 1 cup - yellow lentil (masoor dal)
  • 1 tbsp - skinned green gram (yellow moong dal)
  • 1 - onion, finely chopped
  • 1 - tomato, finely chopped
  • 1 - green chilli, slit lengthwise
  • 1 tsp - ginger, grated
  • 1 tsp - garlic, crushed
  • 1 tsp - Red Chilli powder
  • 1 tsp - Dhania powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Garam Masala powder
  • 1/2 tsp each - Cumin seeds and Mustard Seeds
  • 3-4 pinches - Asafoetida powder
  • salt to taste
  • 1 cup - water
  • 1/2 tsp - Wheat flour
  • 2 tbsp - oil

How to Make Drumstick Leaves Curry

  • Finely chop the spinach and drumstick leaves.
  • Wash the dals together. Drain and keep aside.
  • Heat 1 tbsp of oil in a pressure cooker or pressure pan.
  • Add the seeds and allow them to splutter.
  • Add the onion pieces and stir-fry until transparent.
  • Add the tomato pieces, all the powdered masalas, salt and the dals.
  • Add 1/2 cup of water. Cover and cook in the pressure cooker (1 whistle).
  • Churn very gently with a manual churner.
  • Dissolve wheat flour in the remaining water and add to the curry.
  • Cook the curry again, simmering for 2-3 minutes.
  • Heat the remaining oil in a small pan.
  • Add asafoetida, ginger, garlic and chilli and allow to sizzle. Pour the sizzling tempering into the curry and cover with a loose lid.
  • Keep aside for 3-4 minutes.
  • Serve hot with plain steamed rice, coconut rice or rotis.