Drumstick leaves should be separated from the stem. This takes some time. These leaves can then be stored in the refrigerator and used in required quantity.
Drumstick leaves 3 Cups
Shallots (peeled and diced) 6
Garlic pods (peeled and diced) 5
Oil (Preferrably Ghee) 1 table spoon
Moong dal 4 tablespoons
Urad dal 1 tsp
Channa dal 1 tsp
Mustard seeds 1 tsp
Fresh coconut ( grated) 2 tblsps (optional)
Wash and soak Moongdal for half an hour. Then add just enough water to cover it and cook it till tender. It should not get mashed.
Boil a cup of water and add the drumstick leaves to it. Cover the vessel and cook the leaves for a couple of minutes. They should become tender and this process will take out the bitterness from the leaves. Drain and keep aside.
Heat ghee or oil in a pan and add mustard. Once it splutters add urad dall and channa dal. When they turn light brown add diced garlic and saute for 2 minutes.
Now add the diced shallots and saute till they are tender.
Add the leaves and cooked dal. add salt and stir fry for 3 minutes.
Add shredded coconut and mix well.
Remove from stove and serve with rice as a side dish.
Additional ways to use drumstick leaves:
1.If you make ghee in the house, add a fistful of drumstick leaves when the butter starts boiling. finally drain the leaves and enjoy crisp fries.
2. The leaves can be added in Adai which enhances the taste of the dish.
3, The leaves can be blanched and added to any dal and cooked with onion, tomatoes and green chillies, it makes a very good accompaniment for Rotis.