Prep the Drumstick Leaves: Pluck the drumstick leaves from their stems. Discard all thick, woody stems and collect only the tender leaves. Rinse the leaves thoroughly in plenty of water. (Tip: Soak the leaves in a large bowl of water, swish them around, then lift the leaves out, leaving any dirt to settle at the bottom. Repeat this process 2-3 times to ensure they are clean.) Drain and set the clean leaves aside.

Cook the Dal with Leaves: In a pressure cooker add the rinsed toor dal, the prepared drumstick leaves, chopped onion, chopped tomato, turmeric powder, green chilies, and about 2 cups of water. Cook for about 3-4 whistles on medium flame (or ~10 minutes) until the dal is soft and mushy. (If using an Instant Pot, pressure cook on high for ~6 minutes with natural pressure release, or if cooking in a pot on the stovetop, simmer until the dal is very soft, adding more water as needed.) Once cooked, let the pressure release naturally. Open the lid and gently mash the dal and leaves with the back of a spoon or ladle. The tomato and onion should have disintegrated, blending into the dal. If the mixture is too thick, add a bit of hot water to reach your desired consistency. Add salt to taste and simmer the dal on low heat while you prepare the tempering.

Prepare the Coconut Tempering: In a small pan, heat the oil or ghee over medium flame. Once hot, add the mustard seeds and let them splutter. Then add the cumin seeds and optional urad dal. Fry for a few seconds until the cumin sizzles and the urad dal turns golden. Reduce the heat to low and add the broken dried red chili, curry leaves, and a pinch of asafoetida. Be careful as the curry leaves might crackle. Next, add the sliced garlic. Sauté for a minute or until the garlic turns light golden and its raw smell disappears. Now add the fresh grated coconut to the pan. Stir continuously on low-medium heat, roasting the coconut in the oil. Fry the coconut until it becomes lightly golden and aromatic (this coconut tempering gives a lovely nutty finish to the dish).

Combine Tempering with Dal: Once the tempering is ready (the kitchen will smell amazing at this point), carefully pour all these fried spices and coconut along with the oil/ghee into the simmering dal. You should hear a satisfying sizzle as the tempering hits the dal. Immediately cover the pot for a minute to trap all the aromas. Then stir the dal well so the tempered spices and coconut are evenly mixed in. Let the dal simmer for another 1-2 minutes on low heat to let the flavors meld, then turn off the heat.

Finish and Serve: Check the consistency of the dal. It should be semi-thick and creamy; if it has thickened too much (drumstick leaves dal tends to thicken as it rests), you can stir in a bit of hot water to loosen it. Taste and adjust salt if needed. Squeeze a little fresh lemon juice at the end if you like a hint of tang (this is optional, but a small amount of acidity can brighten the flavors).

Garnish: Before serving, you can garnish the drumstick leaves dal with a sprinkle of freshly chopped coriander leaves or a few more fresh curry leaves. A small dollop of ghee on top of each serving bowl will make it extra aromatic and delicious.