Soak green gram in enough water for about 1 hour.

Chop onion to a fine cubes and remove drumstick leaves from it's thick stem. You can retain some of the tender stems and chop finely too. Pressure cook green gram up to one whistle.

Next put coriander leaves, green chillies, turmeric powder and garlic pods in to a mixer and whir it to coarse paste. Meanwhile heat a cooking pan adding oil, mustard seeds, split black gram lentils and curry leaves. Saute till the mustard seeds crackle, then include chopped onions. When the onions turn translucent include drumstick leaves too.

Drumstick leaves wilt after few minutes of sauteing then include cooked green gram and ground coriander leaves paste from step 2. Combine well. Add salt and a cup of water. Let it cook for some more time so that curry becomes thick and flavorful. Squeeze in lemon juice at the end and put off the flame.

Yummy drumstick leaves curry is ready to relish as chapati or akki rotti side dish.

If you couldn't soak green gram then pressure cook for some more whistles so that it turns soft and pulpy.

As I had soaked green gram for about an hour, pressure cooking for 1 whistle was enough to make it soft.

Using coriander leaves in generous quantity makes the curry palatable and rich in flavors. So don't skip it.

Green gram plus drumstick leaves make a best combo and it helps in reducing little bitterness that is present in leaves.