- Shrimps – 250 grams; cleaned
- Toor dal – 1/4 cup
- Coconut oil – 2 tbsps.+ 1 tsp.; divided
- Mustard seeds – 1 tsp.
- Dry red chillies – 2 numbers
- Curry leaves – a few
- Ginger – 1 tbsp.; chopped
- Garlic – 5 big cloves + 2 big cloves; chopped and divided
- Greenchilly – 4 numbers; slit
- Shallots – 1 cup; thinly sliced
- Onion – 1 medium; cubed
- Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
- Coriander powder – 2 heaping tsps.
- Kashmiri chilly powder – 1 heaping tsp.
- Sambar powder ( I used Nirapara) – 1 heaping tsp.
- Tomato – 1 cup; cut into bite size cubes
- Drumstick – 1 number; cut into 3″ pieces
- Water – 2 cups
- Thick coconut milk – 1 cup
- Salt to taste
- Cook 1/4 cup of toor dal adding 1/4 tsp. of turmeric powder, 1 tsp. of salt, 2 garlic cloves and 1 tsp. of coconut oil. Simmer for 15-20 minutes after the first whistle. Open the cooker once the pressures subside. Mash the cooked dal and keep it aside.
- Heat 2 tbsps. of coconut oil in a wok and add the mustard seeds. Allow them to pop. Add the curry leaves and dry red chillies and mix. Stir in the chopped ginger and chopped garlic (5 big cloves) and cook till the raw smell disappears. Add the slit greenchillies, shallots and onions and cook till they just start to turn brown in color.
- Add the turmeric, chilly, coriander and sambar powders and cook for a minute on low heat. Stir in the tomato and fry for 5 minutes. Add 2 cups of water and bring the mixture to a rolling boil. Add the shrimps and drumstick pieces and cover cook on low heat for 20 minutes or till most of the water has evaporated.
- Add the mashed dal and cook further for 5 minutes.
- Finally add the thick coconut milk and remove from heat.
Source:- Magic Oven