Ingredients:

Green drumsticks, chopped roughly 200 gm
Lentils (toor daal) 240 gm/1 cup
Asafoetida (heeng) a pinch
Black lentils (urad daal) 10 gm/2 tsp
Coconut paste 75 gm/5 tbs
Coconut water 30 ml/2 tbs
Coriander leaves, chopped 20 gm/4 tsp
Coriander seeds 5 gm/1 tsp
Cumin (jeera) seeds 10 gm/2 tsp
Curry leaves 15
Green chillies, slit 4
Groundnut oil 45 ml/3 tbs
Jaggery 10 gm/2 tsp
Mustard (sarson) seeds 5 gm/1 tsp
Onions, sliced 180 gm/ ¾ cup
Red chilli powder 5 gm/1 tsp
Salt to taste
Sesame (til) seeds 2.5 gm/ ½ tsp
Tamarind (imlee) pulp 15 gm/3 tsp
Tomatoes, quartered 300 gm/1 ¼ cups
turmeric (haldi) powder 5 gm/1 tsp

Method:

1.Wash and soak toor daal for 30 minutes. Meanwhile dissolve tamarind in 30 ml/2 tablespoons water. Pound the jaggery and soak in 30 ml/2 tablespoons coconut water. Wash and pat dry black lentils. Wash and pat dry curry leaves.
2.Drain toor daal and put in a handi. Add 1 litre/4 ¼ cups water, green drumsticks, turmeric, red chillies, green chili powder, onions, tomatoes and salt. Boil, stirring occasionally till the daal is cooked. Add 1 tablespoon oil and remove from fire.
Add mustard, sesame, cumin and coriander seeds and the black lentils. Sauté over medium heat till seeds begin to crackle. Add curry leaves, then stir in the asafoetida.
3.Add the cooked daal and tamarind to this tempering. Simmer for 5 minutes. Add the jaggery and bring to a boil. Reduce flame, add coconut paste an simmer for 5 minutes more. Sprinkle chopped coriander and stir.Serve as an accompaniment to boiled rice, dosa and idli.

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