1 cup Toor dal – Kandi pappu
1 Raw Mango
2 green chilies
Few curry leaves
Soak tamarind in hot water and make juice adding less water.
Do not peel the mango, cut into long strips. Cut drumstick into 3” pieces.
Wash and add water for the dal (1: 2 for each cup of dal) in a vessel and take cut mango and drumstick pieces in one vessel add salt and turmeric. Cook both in a Pressure cooker till the dal is nicely done. Remove and keep aside.
Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds.
Then add cooked dal, salt, turmeric, 1 tsp sambar powder, tamarind juice and coriander. Bring to a boil and then add cooked mango and drumstick. Cook for a few minutes more and remove from flame.
Serve it with hot rice. The sourness of the mango, tangy of the tamarind and other spices give it a unique taste.