MURINGAYILA(DRUMSTICK LEAVES) MULAKUSHYAM(CURRY)

Pressure cook the pigeon pea for 3-4 whistles. When cooked transfer to a pan or earthen pot. Add the spice powders and boil for few minutes.

Grind coconut, cumin, shallots and garlic to a fine paste. Add this to the dal and boil for 5-7 minutes. Now add washed and cleaned drumstick leaves. Cook for 4-5 minutes or until the leaves are cooked.

In a pan heat a tsp of coconut oil, add mustard, curry leaves and dry chilli. Pour this to the curry and you're done. Serve hot with steam rice, papad and achar