Dal, lentil curry, sambar and parrupu kulambu lovers: rejoice! For unto you is presented the king of lentil curries: the drumstick lentil curry. You shall find it more creamy, nutritious and pleasurable than just plain dal. Follow this recipe and you shall find great joy!
Open the lid and add the cut up drumsticks. Close the lid and cook until both the drumsticks and the toor dal are cooked. Once it cooks, gently remove the drumsticks and mash the cooked toor dal with a ladle. If your have become soft, skip this step as moving them around will break them.
Any oil with a high smoking point can be used. Typical Tamil cuisine uses sesame oil or groundnut oil.If you don't have shallots, the regular red onions will do, and if you do not have tamarind, just add two more small tomatoes. Usually I also add a fistful or two of mung dal to the toor dal. You can add two fistfuls of mung dal (if you have them in your pantry) to a measuring cup and fill it up with toor dal.