Drumstick Red Daal / Shevga Shengyachi Tikhat Amti

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped Tomato 2 big size

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander for garnishing

Method

Wash daal, add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add Red chili powder / Kolhapuri kanda lasun chatney and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tamarind instead of tomato in daal after seasoning.