This post is also available in: Hindi
Drumstick is a staple in South Indian households who make Sambar at least once a week. The simple yet highly nutritious vegetable is added without much thought to the main daal / curry of the day. In north India, drumstick is mainly seen as a vegetable used in making select curries. But in neither of these parts would you hear of a drumstick soup.
When you think of soups, you wouldn’t think of drumstick too easily. It doesn’t feature in too many restaurant menus either. Which is why making it at home is a great option to try it out.
Also known as moringa (or murunga kai), it is only recently that people have discovered the benefits of this tree’s leaves and vegetable recently. The tree is drought resistant and widely found in northwest India. In fact, the leaves are the most nutritious part of the plant and a great source of vitamin B,C, K provitamin A, protein, manganese and other nutrients. So, while making drumstick soup, we highly recommend that you also add a bit of moringa leaves to the soup to cook during the last five minutes. This will ensure the leaves are tender and you don’t have to bite or chew them in your soup. At the same time, the leaves also end up leaving all their nutrition and taste to the soup. The leaves have often been used to combat malnutrition in infants and young mothers.
Here’s another interesting fact. The bark, sap, seeds, root, leave and flower are all used in making traditional medicines. Which is also why, it is important to consume moringa in the right quantity and not consume more than 6 gms everyday.
- 3 Drumsticks (peeled and cut into 3-inch pieces)
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 25 grams Moong Dal (soaked for 30 minutes)
- 2 Garlic Cloves
- 4 cups Water
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Lemon Juice
- Salt as per taste
- 1 tablespoon Fresh Coriander Leaves (chopped)
Drain the soaked dal.
Heat 1 cup of water in a pressure cooker on low flame. Add dal, salt, and turmeric powder and boil the dal on full flame for 2 whistles.
Let the pressure release on its own. Mash the dal with a blender and keep it aside.
Again, in a pressure cooker take 2 to 3 cups of water. Add the onion, tomato, garlic cloves and the drumsticks. Boil on high heat for 1 whistle.
When the pressure releases, strain it and store the water to use later.
Take the drumsticks and with a knife make slits to open them. With a spoon scoop out the flesh and the seeds from each drumstick. Place them in a deep bowl.
To this, add the boiled onion-tomato-garlic and blend to a paste. Add the boiled water as well while blending.
Strain this paste in a sieve and press very well with the back of a spoon. Collect this sieved mixture in a pan.
Add the boiled dal to it. Heat on low flame to simmer for a few minutes. Season with little salt, black pepper powder, and the garam masala powder.
Shut off the flame when it gets the desired consistency. Lastly, sprinkle the lemon juice and fresh coriander.
There are many variations in making drumstick soup. It can be made like a clear soup with with minimum vegetables. You can add milk / cream to the soup to make it thick. Or you can even add other lentils to the soup which may change the base flavour but still tastes good.
If you are making this with lentils then you need to cook the drumsticks and lentils separately so that they don’t lose their characteristic taste. Also, don’t strain the water after cooking both of them as the water can be used to make the soup broth. This soup is generally garnished with coarsely ground pepper and spring onion leaves but you can also sauté garlic and use it for garnish.
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