Separate the drumstick leaves from the stem. Measure 1 cup and keep aside. Chop onion and tomato in to small chunks.

Cook the lentils with enough water until mushy. You can pressure cook for 2 whistles and y minutes in simmer. Meanwhile take fresh grated coconut, cumin and green chillies in a mixer and grind to smooth paste. Add water for ease of grinding.

Next heat a pan with all the ingredients under the list "To temper". Saute and let the mustard seeds crackle. Next include onions, continue sauteing till the onions turn translucent. Followed by onions, add tomato and continue sauteing.

Finally include drumstick leaves, stir everything together. Add little water and let it cook for few minutes in medium flame. The drumstick leaves wilt and reduce in volume, then add cooked lentils and ground coconut puree from step 1. Add salt and some water. Combine everything together and bring to a nice boil. Switch off once done.

Healthy and delicious drumstick leaves kootu is ready to serve with hot steaming rice.

Do not under-cook the drumstick leaves. Saute the leaves well in tempering and let them wilt and shrink. Otherwise you may get slightly bitter taste.

Do not add too much water to the kootu. Let it be little dense and thick like a curry.

You can include little turmeric powder too for nice color. I haven't added though.