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.