Dal-Munga

Name: Dal-Munga
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 6 drumsticks; 1/2 cup Masoor Dal; 1/2 cup Tuvar Dal; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1/8 tsp salt; 4-5 garlic cloves chopped fine; 1 medium size onion chopped fine; 1 medium size tomato chopped fine; 5-6 green chillies chopped; 4-5 Tbsp mustard oil; 1/2 tsp cumin seeds

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Drumstick is a very classic ingredient during summer season and extremely good for health. This is a recipe from Bihar and villages usually have drumstick trees. In summers it’s a common practise to cook Dal - Munga or Drumsticks in Dal. I used Masoor and Tuvar and it’s delish

Madhumita Bishnu @Madhubish27

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Ingredients

Prep time -5 mins, Cooking time -20 mins

3-4 servings

6drumsticks
1/2 cupMasoor Dal
1/2 cupTuvar Dal
1 tspred chilli powder
1/2 tspturmeric powder
1 tspcumin powder
1/8 tspsalt
For tempering
4-5garlic cloves chopped fine
1medium size onion chopped fine
1medium size tomato chopped fine
5-6green chillies chopped
4-5 Tbspmustard oil
1/2 tspcumin seeds

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Steps

Prep time -5 mins, Cooking time -20 mins

1

Wash and soak dals separately, wash drumsticks and cut to 1-2” lengths, tie 5-6 pcs together and set aside
2

In a pressure cooker add the Dals, add the drumsticks bundles, salt and turmeric powder, red chilli powder, cumin powder and water. Pressure cook for 4 whistles and let it de-pressurise naturally
3

In a wok heat mustard oil, add cumin seeds, add chopped garlic and cook to soften, add chopped tomatoes and chopped green chillies. Cook to soften.
4

Add cooked dal and mix well, adjust water to your desired level. I made it thick
5

Serve with rice and aloo Chokha and enjoy 😊

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on April 21, 2025 06:06

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you