D is for Drumstick Dal

After her superb A-Z series of Marathi cuisine, Nupur at One Hot Stove is now compiling an A-Z of Indian vegetable dishes. She has invited all bloggers to participate and graciously made it flexible by leaving the choice of vegetable (and language!) to us. Rather than wait for an 'M' (for 'muskasang' in Konkani) or an even later 'S', I am sneaking in this Drumstick Dal for the on going letter D ;-)

Let me hasten to add the staid name doesn't do the dish justice. It's not just drumsticks and dal; though of course the story does revolve around the two. There is also a fiery coconut masala in the background that asserts itself when you least expect it, and a raw mango that adds a hint of mystery. The plot thickens with the blink and miss presence of an onion. What will happen next? Will you bite into a juicy drumstick? Or chance upon a tangy mango cube? Only time will tell...

SHEVGACHYA SHENGACHI AMTI (Drumstick Dal)
(serves 2-3)
1 cup split red gram(tur dal)
1/2 onion, sliced
3 green chillies, slit
1/2 raw mango, peeled and cubed (or 2-3 kokum)
5-6 drumsticks, cut into 2" pieces*
salt to taste
For masala -
2-3 peppercorns
1/2 onion, sliced
5 tbsp grated coconut
For tadka -
oil
mustard seeds
asafetida
curry leaves

Wash dal in 2-3 changes of water. Combine with onion and green chillies. Cook in 1 1/2 cups of water until well done.

Grind coconut, peppercorns and onion into a fine paste adding a little water. Set aside.

Heat oil in a pan. Add mustard seeds; when they splutter add asafetida and curry leaves. Next add drumsticks and mango cubes. Stir well and add cooked dal. Adjust consistency with water and season to taste.

Bring to a boil then add coconut masala. Simmer for 5-6 minutes and serve hot.
* I used frozen drumsticks available in Indian grocery stores