Ingredients
| Quantity | Measure | Ingredients | Description |
| Half | Teaspoon | Aniseed (Suwa, Shopa) | For grinding |
| 8 | Nos | Chillies, Red Dry | For grinding |
| 3 | Nos | Cloves (spice) | For grinding |
| 1 | Nos | Coconut | For grinding |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 2 | Teaspoon | Coriander/Dhania | For garnishing |
| A | Few | Curry Leaves | For Seasoning |
| 4 | Teacup | Dhal, Masoor | Recipe Base |
| 10-12 | Nos | Drumsticks | Recipe Base |
| 6 | Flakes | Garlic | For Seasoning |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For grinding |
| 1 | Medium | Onion | For grinding |
| 4 | Nos | Pepper Corns | For grinding |
| A | Little | Salt | to taste. |
| 1 | Ball | Tamarind | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 2 | Teacup | Water | For boiling |
Method
Remove the outer fibers of the drumstick and cut them into 2" long pieces.
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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