Chop the onion, tomatoes, and drumstick and set aside.
Wash the moong dal and drain the water and set aside.
Slit the green chili into two.
Steps
Instant Pot Method
Add the chopped onions, tomatoes, drumstick, moong dal, red chili powder, coriander powder, tamarind paste, salt, slit green chili and sugar directly into the instant pot.
Add three cups of water and mix them well.
Now set the IP in manual mode for 6minutes and let the pressure release naturally.
Carefully open the lid and mash the dal nicely.
Set the IP in saute mode and add the chopped cilantro and let it simmer for 3 to 4 minutes.
Meanwhile, in a separate tadka pan heat oil and once the oil is hot add the mustard seeds, cumin seeds, fenugreek seeds, garlic, red chili and curry leaves.
When the mustard seeds start to splutter, add this tempering to the charu and mix it. Turn off the IP and set it to either warm mode or serve hot with your favorite tiffin.
Pressure Cooker Method
Add the chopped onions, tomatoes, drumstick, moong dal, red chili powder, coriander powder, tamarind paste, salt, slit green chili and sugar directly into the pressure pan or cooker.
Add three cups of water and mix them well.
Let it pressure cook for up to two whistles. Let the pressure subside.
Carefully open the lid and mash the dal nicely.
Add the chopped cilantro and let the dal simmer over medium heat.
Meanwhile, in a separate tadka pan heat oil and once the oil is hot add the mustard seeds, cumin seeds, fenugreek seeds, garlic, red chili and curry leaves.
When the mustard seeds start to splutter, add this tempering to the charu and mix it. Turn the heat off and serve hot with your favorite tiffin.
Notes
I did not add turmeric powder and also hing. But both can be included in this recipe.
Sugar is optional. Please adjust the red chili powder, green chili as per your preference. You can increase the quantity of either one or both as per your taste preference. Same for salt too.
I just went with one big garlic clove while tempering. You can add 5 to 6 small cloves for this measure.
As I mentioned above, my drumsticks became mushy as I mashed them all together. You can skip mashing the dal with the potato masher, or you can add the drumsticks after the dal is cooked and you can simmer the dal until the drumsticks are soft and tender. In that case, add ½ more cup of water.
Also, adjust the water as per your consistency preference. For upma, Pongal, dosa this measure would work. For idli and dosa, I would recommend adding more.