Drumstick Yellow Daal / Shevgyache Varan

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Green chilies 2 -3

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Tamarind  paste 1/4 tsp

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander grated coconut for garnishing

Method

Wash daal, then add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add turmeric powder immediately add 1-2 tsp water. Then add cooked daal, tamarind paste in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of curry should be not thick nor thin.

Tip

If u wish chopped onion can be added after the seasoning. Fry for sometime then add daal.

Drumstick Red Daal / Shevga Shengyachi Tikhat Amti

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped Tomato 2 big size

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander for garnishing

Method

Wash daal, add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add Red chili powder / Kolhapuri kanda lasun chatney and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tamarind instead of tomato in daal after seasoning.

Sambar

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder 1 tsp

Sambar powder 1 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Carrot 1 medium size cut into cubes

Potato 1 medium size cut into cubes

Red pumpkin 50 gms (8-10 small cubes of 2 inch size)

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker along with tomato, drum stick, carrot, potato, red pumpkin, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chili powder, sambar powder and red chilies and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tomato puree instead of tomato after seasoning. 

U can also add tamarind / dry kokum in daal after seasoning.

I cook all vegetables along with daal to save time. 

Some times i cook all vegetables  in microwave at 900 watt for about 8-10 min. This also tastes good.