• Add 150 g toor dal to a small pot along with 400 ml water and ¼ teaspoon turmeric powder. Cover the pot and place it in the pressure cooker. Add water around the pot, close the pressure cooker, and cook the lentils for six whistles. Let the pressure release, and then whisk the dal thoroughly with a dal ravi/ghotni. 
• In a large kadai, heat 3 tablespoons oil over a medium flame. Add 1 teaspoon black mustard seeds and let them pop, then add ½ teaspoon cumin seeds. Once they splutter, add 1 medium onion, 5 cloves garlic, 20 g tomato, 1 teaspoon sea salt, ½ teaspoon coriander powder, and ½ teaspoon red chilli powder. Cook, stirring constantly, until the oil separates, then add 2 medium drumsticks.
• Add around 600 ml water. Cover the kadai, and cook until the drumsticks are soft — about 15 - 20 minutes.
• One the drumsticks have cooked, add the cooked dal to the curry along with 1 tablespoon jaggery and ½ teaspoon goda masala*. Stir to mix everything through and simmer until the dal reaches your desired consistency (I prefer it thicker to serve with poli/chapati and thinner for rice).

Temper the Drumstick Dal

• To a small tadka pan, add 1 teaspoon oil. Heat the pan over a low flame and add 4 dried red chillies, then 1 sprig curry leaves (be careful, the curry leaves splutter!), 1 pinch asafoetida, and ½ teaspoon red chilli powder. As soon as you add the chilli powder, turn off the heat.
• Pour the tempering over the dal and stir through, then serve garnished with 1 small handful fresh coriander and juice from ½ lemon.