Chettinad Drumstick and Lentil Curry (Murungakkai Kuzhambu)
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Ingredients
- 150 g toor dhal (split pigeon peas)
- 200 g drumsticks (moringa pods)
- 2 tbsp tamarind paste
- 30 g desiccated coconut
- 3 dried red chillies
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 280 kcal
- Protein
- 10.3 g
- Carbohydrate
- 28.6 g
- of which sugars
- 4.9 g
- Fat
- 12.5 g
- of which saturates
- 9.8 g
- Fibre
- 9.2 g
- Salt
- 0.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 600ml water for 20 minutes until soft; mash lightly.
- 2
Add the drumsticks and ground turmeric, and simmer for 10 minutes until they start to soften.
- 3
Dry-roast the desiccated coconut, dried red chillies and fennel seeds for 2 minutes, then blitz with a splash of water to a paste, and stir into the dal with the tamarind paste.
- 4
Simmer for 5-8 minutes more until thickened.
- 5
Heat the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the curry and serve hot with rice.
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