On a recent trip to the Indian grocery store, I noticed some greens labeled ‘Drumstick leaves’ and wondered how to use them. After doing a little research, I discovered they were moringa leaves, known for their versatility and flavor! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Curious, I asked my friend Indu during one of our evening walks if she knew about them. She shared that they’re commonly used in South Indian cooking, especially in lentils. Intrigued, I got her recipe. On my next trip to Edison, I picked up a pack of fresh drumstick leaves. Following Indu’s recipe, I was surprised by how easy they were to cook. Moringa leaves have a mild flavor and are incredibly adaptable. Here’s how to use fresh moringa leaves! This recipe requires a few dried red chilies (I used the milder ones), fresh coconut, rice flour, cumin, and turmeric. Since I love garlic in my lentils, I add them to Indu’s original recipe. Also, I used masoor dal (red lentils) but you can also use Toor Dal.
How to Make Moringa Dal
Rinse the leaves, pat dry using paper towels, and then pull the leaves away from the steam using your thumb and index fingers. Discard the stems.
Wash and rinse the lentils, add 1 cup of water and pressure cook them for 10-15 mins until the lentils are soft and mushy. They can also be cooked in a slow cooker, crockpot, or stove top. While the lentils are cooking, grind fresh coconut, garlic, red chilies cumin, and rice flour together to a fine paste using a tablespoon of water.
Heat a heavy bottom pot on medium heat. Add ghee and the finely ground spice paste. Cook for 1-2 minutes stirring frequently.
Add the Moringa leaves and cook them for 2 minutes.
Whisk the cooked lentils, add turmeric to them, and add them to the pot. Add salt and cook until the lentils come to a full boil.
Turn the heat off and the lentils are ready to be served with hot rice or parathas.
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