COOKING
PROCEDURE

1
Clean and cut the drumstick into 2 pieces then keep it aside.
2
Heat butter in a pressure cooker add whole garam masala, saunf let it pop. Then add crushed pepper & cumin then green chili, curry leaves, coriander leaves and onion sauté for a minute.
3
Add dhal and drumstick sauté on slow flame then add tomato sauté well.
4
Add turmeric powder, salt and Umami seasoning
AJI-NO-MOTO® stir well then add water as required, once water start to boil close the lid allow 2 to 3whistle then turn off the flame.
5
When the pressure will released the open the lid pick the drumstick, once the drum stick pieces are cold, break it open and with the help of a spoon take the pulp out and keep it aside.
6
Now strain the extract which is remaining in pressure cooker.
7
Add the pulp into the extract and boil it few minutes.
8
Finally garnish with chopped coriander leaves and pepper powder (if spiciness required) then serve hot.
INGREDIENTS QUANTITY
Drumstick 3 nos
Split moong dhal ½ cup
Yellow butter 2 tbsp.
Whole Garam Masala (cinnamon, cardamom ,clove, bay leaf) Each 2no
Saunf ½ tsp
Crushed Pepper corn 1tbsp
Crushed cumin seeds 1 tsp
Asafoedita Pinch
Green chilly 3nos
Onion 1 no
Tomato 1 ½ no
Curry leaves 2sprig
Coriander leaves For garnish
Turmeric powder ½ tsp.
Salt To taste
Umami seasoning
AJI-NO-MOTO®
1tsp
Water As required