Hi all,
This is the first time i'm cooking with Moringa (Drumstick) leaves. The very smell of moringa says that it is so healthy food. I feel great when i pluck the branches of moringa in my farm as if the plant is offering itself to me with whole heart.
One thing about moringa leaves is that they start detaching from the branch within 2-3 hours as they are drying. There are many recipes made of drumstick leaves powder and it is used as children supplement also.
Coming back to our recipe, well it's too simple.
Ingredients:
Moringa leaves - 150-200 gms.
Onion - 1 medium
Tomato - 1 medium
Red chillies - 2 nos.
Garlic - 1 bulb (please note that i have used Desi garlic which is more strong and excellent in taste)
Ginger - a small piece
pepper corns - 2-3
Ajwain (ajowan caraway) - 1 leaf.
Cocunt grated - a handful.
Tur dal - one cup, boiled.
First boil tur dal, mash it and keep aside.
Chop onion in small and keep aside.
Put grated coconut, cut tomatoes, garlic, ginger, ajwain leaf, red chilli, pepper corns in a mixer and grind them to paste by adding water.
Take a kadhai, put some oil (we use rice bran oil for cooking). Add mustard seeds, cumin seeds, curry leaves as usual.
Put chopped onion, sauté for 2 mins. Then add cut moringa leaves, stir for another 2 mins till the moringa leaves shrink completely and leave a nice aroma. Add turmeric powder and mix.
Add the paste and stir for another 2 mins.
Add mashed tur dal. Add a spoon of chilli powder, salt to taste and some home masala + kitchen king masala. Add some water and cook for 5 mins in slow flame.
I put 3-4 drops of virgin coconut oil. Definitely this was the magic ingredient that added to taste.
Your Moringa masala is ready. If you put more water, it can become sambar. If it's thick, can be eaten as side dish for chapathi/paratha.
This is the first time i'm cooking with Moringa (Drumstick) leaves. The very smell of moringa says that it is so healthy food. I feel great when i pluck the branches of moringa in my farm as if the plant is offering itself to me with whole heart.
One thing about moringa leaves is that they start detaching from the branch within 2-3 hours as they are drying. There are many recipes made of drumstick leaves powder and it is used as children supplement also.
Coming back to our recipe, well it's too simple.
Ingredients:
Moringa leaves - 150-200 gms.
Onion - 1 medium
Tomato - 1 medium
Red chillies - 2 nos.
Garlic - 1 bulb (please note that i have used Desi garlic which is more strong and excellent in taste)
Ginger - a small piece
pepper corns - 2-3
Ajwain (ajowan caraway) - 1 leaf.
Cocunt grated - a handful.
Tur dal - one cup, boiled.
First boil tur dal, mash it and keep aside.
Chop onion in small and keep aside.
Put grated coconut, cut tomatoes, garlic, ginger, ajwain leaf, red chilli, pepper corns in a mixer and grind them to paste by adding water.
Take a kadhai, put some oil (we use rice bran oil for cooking). Add mustard seeds, cumin seeds, curry leaves as usual.
Put chopped onion, sauté for 2 mins. Then add cut moringa leaves, stir for another 2 mins till the moringa leaves shrink completely and leave a nice aroma. Add turmeric powder and mix.
Add the paste and stir for another 2 mins.
Add mashed tur dal. Add a spoon of chilli powder, salt to taste and some home masala + kitchen king masala. Add some water and cook for 5 mins in slow flame.
I put 3-4 drops of virgin coconut oil. Definitely this was the magic ingredient that added to taste.
Your Moringa masala is ready. If you put more water, it can become sambar. If it's thick, can be eaten as side dish for chapathi/paratha.
