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MORINGA LEAVES DAL RECIPE

MORINGA LEAVES DAL RECIPE / MURUNGAI KEERAI PARUPPU

INGREDIENTS

  • Chopped drumstick leaves – 2 cups tightly packed
  • Toor dal  – ½ cup
  • Turmeric powder – ¼ tsp
  • Tomato – 1
  • Tamarind – small piece
  • Green chilli – 3 or as per taste
  • Asafoetida – 1/8  tsp
  • Oil – 1 or 2 tbsp
  • Mustard – 1 tsp
  • Chopped shallots or onion – ½ cup
  • garlic chopped – 1 tbsp
  • Dry red chilli – 3
  • Sambar powder – 1 tsp (optional)
  • Coconut – ¼ cup
  • Pepper – ¼  tsp
  • Cumin seeds – ¾ tsp
  • Salt to taste
  • Coriander leaves for garnish

PREPARATION

  1. Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.
  2. Pressure cook the dal with 1 cup of water + salt + turmeric powder + tomato + green chilli + asafoetida + tamarind upto 3 or 4 whistles . Cook until mushy and soft. Mash it well with a ladle and set aside.
  3. Grind  coconut + pepper + jeera and little water grind it to semi fine paste. Set aside. 

METHOD

Heat oil in a pan and crackle mustard seeds .

Add red chilli + garlic + onion and stir fry till pink .

Add the leaves and mix well .

Add salt and stir cook for 6 to 7 mins.

Add sambar pwdr and give a mix .

Add the cooked dal + coconut paste + hot water as needed to adjust the consistency .

NOTE – don’t make it very thick as it thickens on cooling .

 Mix well and bring to a boil , add coriander leaves  and off the flame .

Moringa dal is ready to serve.

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