Drumstick Leaf Chutney

Ingredients

• ½ cup drumstick leaves, washed, drained, pat-dried with tea towel
• 2 tbsp oil
• ¼ tsp cumin seeds
• 5-7 red chillies
• ¼ tsp split Bengal gram (dhuli chana dal)
• ¼ tsp split black gram (dhuli urad dal)
• ¼ tsp mustard seeds
• 1 tamarind, marble-sized piece, soaked in water
• ¼ cup coconut, grated
• Salt to taste

Method

1. Heat 1 tbsp oil in a pan; roast the cumin seeds, red chillies, and dals. Remove and set aside.
2. Add the drumstick leaves to the pan with 1 tbsp oil, and sauté until soft. Allow to cool.
3. Remove the whole chillies from the roasted mixture, and grind them with the wilted drumstick leaves, tamarind, coconut, and salt to a slightly coarse paste. Add the dals and grind for a few seconds, keeping the texture slightly coarse.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).