Avantika's Kitchen Delights: Moringa leaves dal

After a long break, I am finally back. Due to the festive season, I got tied up with family and friends, busy with Dussehra and Diwali celebrations. I prepared many dishes during those days, but did not find time to upload them, making me literally inactive in blogging.

Today I am sharing Moringa leaves dal recipe with all of you. Again, this was taught by my mother last month during the festivals.

Moringa leaves / Drumstick leaves are highly nutritious being rich in Vitamin A and Iron. These leaves have a lot of medicinal benefits. The Moringa leaves are used in a variety of dishes.

Moringa leaves dal is one such recipe which can be quickly prepared and make a great combination for rice. Here I am using Aarhar / Toor Dal (Split Pigeon Peas) for preparing this dal. However, this can be cooked along with only Moong dal (Split Green Gram) or with a mix of Aarhar and Moong dal as well. This simple Moringa leaves dal can be prepared using minimum ingredients that are readily available in any kitchen.

Bunch of Moringa leaves

INGREDIENTS :

(1) 3 cups of Moringa leaves

(2) 250 gms of Aarhar / Toor Dal (Split Pigeon Peas)

(3) 1 large Tomato, coarsely chopped

(4) Half teaspoon of Turmeric powder

(5) Salt to taste

For Tadka :

(1) 1 large Onion finely chopped

(2) 1 inch sized Ginger / Adrak, finely chopped

(3) 8-10 Garlic buds / Lehsun, finely chopped

(4) 3/4 teaspoon of Mustard seeds / Rai

(5) 3/4 teaspoon of Cumin seeds / Jeera

(6) 8-10 Curry leaves / Kadi patta

(7) 3 whole Red Chillies dry

(8) 1/4 teaspoon of Asafoetida / Hing

(9) Ghee or Cooking oil

All ingredients gathered together

METHOD :

(1) Remove the Moringa leaves from the twigs and collect them in a colander. Once all the leaves are collected, use 3 cups of Moringa leaves out of them for making this dal. Rinse the leaves in a colander thoroughly under running tap water. We need not chop the leaves.

Moringa leaves, cleaned

(2) Next, wash 250 gms of Aarhar / Toor dal in a utensil under running tap water a couple of times. Drain the water completely and take the rinsed dal in a pressure cooker.

Washed Aarhar / Toor dal

Add chopped Tomato, Turmeric powder, Moringa leaves, Salt to taste, all one by one. Finally add 800 ml of water. Cover the lid of the pressure cooker and pressure cook the dal until 3-4 whistles. Then, wait for the pressure of the cooker to release on its own. Once this happens, open the lid of the pressure cooker and check the cooked dal. You will find it cooked, soft and mushy. If water has dried up and the dal is too thick, add water to adjust the consistency and reheat the dal on a low flame for five minutes without closing the lid.

Add chopped Tomatoes

Add Turmeric powder

Add Moringa leaves

Add Salt as required

Add 800 ml of water to the ingredients, cover the lid of the pressure cooker
and cook until 4 whistles

Once the pressure is released, open the lid of the pressure cooker

Add water to adjust the consistency of the dal

(3) In the meantime, we prepare the tempering / tadka.

Heat 2 tablespoon of ghee or if you take cooking oil instead of ghee then take 4 tablespoon of cooking oil in a tempering ladle / pan.

Add 3/4 teaspoon of Mustard seeds and allow them to splutter. While Mustard seeds splutter, add 3/4 teaspoon of Cumin seeds. Immediately add finely chopped Garlic and Ginger together. Saute the mixture till the Cumin seeds change colour and the raw smell of Garlic and Ginger goes away. At this stage add 3 whole dry Red Chillies, Curry leaves and Asafoetida / Hing powder. Saute for 5-8 seconds and then add finely chopped Onions. Saute till the Onion changes to golden brown colour. Then turn off the gas flame. Our tadka / tempering is ready.