Moloshyam  spicy pigeon pea curry with vegetables

This is a popular dish on most household menus.  It is also called moleeshyam in some parts of Kerala

serves -4

• Drumsticks (Muringakaya ) –  4 nos
• Pigeon peas (Thoovar dal) – 1/2 cup
• Shallots – 10 nos peeled and kept whole
• Turmeric powder – 1 tsp
• Black pepper corns coarsely ground – 20 ns
• Salt – 1 tsp
• curry leaves – 15

Ground to fine paste

• Medium sized fresh coconut,grated – 1/2
• Cumin seeds – a pinch
• Water – 3/4 cup

Tempering

• Oil -2 tbsp
• Mustard seeds – 1/2 tsp
• Red chilies – 3 nos (torn into pieces)
• Shallots – 4 nos chopped
• Curry leaves – 5

• Peel and cut drumsticks into 5 cm long pieces
• Wash dal, place in pan with 3/4 cup water over high heat and boil for 20 minutes
• Mix in drumsticks,shallots, spice powders and salt, and cook for about 10 minutes till drumsticks are tender
• Stir in coconut paste and bring to boil.  Add curry leaves and remove from heat immediately’
• Heat oil for tempering in small pan and sprinkle in mustard seeds.  When they start sputtering, toss in red chilies and fry for a few moments till fragrant,shaking the pan occasionally.  Add shallots and curry leaves, and fry till shallots turn brown
• Pour contents of pan into curry, mix well and serve
• Variation moloshyam can be made without coconut.  Just powder cumin seeds coarsely, and add when drumsticks are cooked

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