Drumstick Leaves Moongdal Stirfry with step by step Pictures.
Here is an another version of Drumstick Leaves stirfry with yellow moongdal. There are many ways to prepare this simple stir fry.
In one method, yellow moong dal is soaked and cooked along with drumstick leaves which is explained here. In the second method, the moongdal is pressure cooked or cooked in roll boiling water and then added to the cooked drumstick leaves at the end. In the third method, the yellow moong dal is dry roasted, cooked in roll boiling water for few minutes until it is soft but retains its shape and then added to the cooked drumstick leaves. You may please refer this post to know how to cook yellow moongdal perfectly. Whatever might be the method, the final outcome is same.
Even if the yellow moond dal becomes mushy, the stir fry tastes good with this drumstick leaves. It pairs very well with sambar or rasam rice.
Preparation time: 20 to 30 minutes
Cooking time: 30 minutes
3 tsp oil
1/2 tsp mustard seeds
A pinch asafoetida
3 dry red chilies, roughly torn
3/4 cup onion, finely chopped
2 cups drumstick leaves
1/4 cup yellow moong dal, soaked for 30 minutes
1 tbsp water (optional)
Salt to taste
2 tbsp dry coconut or fresh coconut
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1. Clean the drumstick leaves and then wash it well.
2. Heat oil in a kadai.
3. Add 1/2 tsp mustard seeds, a pinch of asafoetida and 3 roughly torn dry red chilies.
4. Once it crackle, add onion and sauté till it is soft and translucent.
5. Add drumstick leaves and soaked yellow moong dal.
6. Sprinkle little water if needed. Some time the water content in the drumstick leaves are enough to cook.
7. Mix it well.
8. Once the drumstick shrunk well, add salt to taste. Mix well.
9. Cover and cook for 10 to 15 minutes in low to medium flame or until both drumstick leaves and yellow moong dal cooked well. Stir in between to avoid burning.
10. Once both drumstick leaves and yellow moong dal cooked, add 2 tbsp of fresh or desiccated coconut.
11. Mix well and cook for a minute.
12. Turn off and serve hot.
1. Serve it with hot steamed rice and any of your favorite South Indian gravy.
2. Serve it as a side dish for lunch along with rice.
1. You can separately cook moong dal and add it to drumstick leaves along with coconut.
2. Add salt only after the drumstick leaves are shrunk well.