In this tamil nadu lunch menu , I included rice, drumstick sambar, beetroot chops, vendaikai morkulambu , kerai kootu, rasam , valaipoo vadai, curd , appalam , paruppu payasam.
Red gram dhal -100 gm
Drumstick ( chopped ) -100 gm
Oil- 3 tsp
Salt – to taste
Fresh coriander leaves- ¼ bunch
Green chilly-4 nos
Tamarind –an arecanut size
Cumin seeds- ¼ tsp
Mustard seed- ¼ tsp
Bengal gram dhal- ¼ tsp
Black gram dhal- ¼ tsp
Curry leaves-3 sprig
Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.
Cook the red gram dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)
Heat the oil in a pan and put the mustard seeds, Bengal gram dhal, black gram dhal fry till they crackle and then add the dry chilly and curry leaves , drumstick.
Veggies are in half-cooked stages add the grinded ingredients and salt .allow to simmering it.
Then add the boiled dhal cook for some more minutes.
Serve garnished with coriander leaves.