My #meatlessmonday lunch features Sangacho Rasso/ Goan Drumstick Curry with my favorite boiled rice, salad and Solkadhi (Kokum/Garcinia indica crushed with coconut milk). Perfect meal and now I might just doze off to sleep with all such comfort but have quite a lot of work to get done and errands to run.
This is another simple, glutenfree and vegan protein option and yes has a depth of flavour to it. I am sure you will love this simple dish. Do let me know if you give it a try.
Sangacho Rasso / Goan Drumstick Curry
Dice the drumsticks into 1inch size and boil them till cooked for 10 minutes with a lid on.
Meanwhile make a smooth paste of freshly grated coconut, tamarind, coriander seeds, red chillis, turmeric powder using a blender or pestel and mortar.
In a separate pan, boil pigeon Peas/Toor Daal/Tuvhar Daal along with 1 chopped onion with pinch of salt and turmeric powder till the daal is completely boiled. This can take upto 30 minutes if boiled without a pressure cooker. In a pressure cooker it takes up to 5 - 7 whistles. To speed up this step, you can wash the daal and keep it soaked in water for around 2 - 3 hours in advance.
Once the daal is boiled, in a pan add oil and temper some mustard seeds, then add the spice mixture, drumstick to the daal and simmer the daal on a medium flame for 10 minutes and season with salt as required.