Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 2 | Teacup | Water | For boiling |
| 10-12 | Nos. | Drumsticks | Recipe Base |
| 4 | Teacup | Dhal, Masoor | Recipe Base |
| 4 | Nos. | Pepper Corns | For grinding |
| 3 | Nos. | Cloves (Lavang) | For grinding |
| 8 | Nos. | Chillies Red Dry | For grinding |
| 1 | Ball | Tamarind | For grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| 2 | Teaspoon | Coriander(Dhania) | For grinding |
| Half | Teaspoon | Aniseed (Suwa, Shopa) | For grinding |
| 1 | Medium | Onion | For grinding |
| 1 | Nos. | Coconut (Narial) | For grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For grinding |
| Half | Teaspoon | Turmeric Powder | For grinding |
| A | Few | Curry Leaves (Kadi patta) | For Seasoning |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For Seasoning |
| A | Little | Salt | to taste. |
Method
Wash the dhal. In 2 cups of water, boil, drumsticks and the dhal.
Broil, separately on the thawa, each whole masala separately, including the sliced onion and the scraped coconut except for the tamarind, When the aroma comes out, grind these masalas, together in the mixer, to make a fine paste. Add this to the cooked drumsticks and dhal.
In a wok, heat oil, and brown the jammed garlic, then the curry leaves, and finally add the vegetable with the masala and gravy. Add salt to taste, and simmer till every thing is well cooked.
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