Sajna Masoor Daal (Lentils With Drumstick Leaves)

Serves five to six people.

Ingredients:

• Masoor daal (lentils) - 2 cups
• Sajna (drumstick leaves), 2" long pieces - 1 cup
• Chopped onions - ½ cup
• Chopped garlic - 1 tablespoon
• Chopper ginger - 1 teaspoon
• Green chili - 6 to 7
• Chopped coriander leaves - 3 to 4 tablespoons
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Bay leaf - 1 to 2
• Fried cumin powder - 1 teaspoon
• Salt - 1 teaspoon
• Oil - 3 tablespoons

Preparation:

• Clean the daal and keep aside.

• Peel the sajna sticks and cut into 2" long pieces.
• Keep aside.

• Heat oil in a pan.
• Add the panchforon, onion, garlic and ginger.
• Fry for approximately 2 minutes.
• Add in the daal.
• Fry for another 1 minute.

• Now add the sajna pieces, along with the bay leaves, salt and turmeric.
• Keep stirring over low heat for 2 to 3 minutes.
• Add 5 to 6 cups of water.
• Cover and cook over medium heat.

• Turn down the heat as the water starts boiling. If needed, add more water.
• Add the green chili.
• Mix in the coriander leaves once the daal looks cooked and starts to thicken.
• Garnish with fried cumin power and turn off the heat.
• Serve with white rice.