To prepare the Methi Masoor Dal Recipe, first wash and soak the masoor dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the drumstick leaves.

Next, finely chop the drumstick leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped drumstick leaves into the wok. Sprinkle some salt, cover the pan and cook the Moringa leaves until soft and tender.

It takes about 2 to 3 minutes and not more than that. Once done, turn off the heat and keep the cooked moringa leaves aside.

In the next step, cook the masoor dal with the spices. Heat ghee in a pressure cooker over medium heat.  Add asafoetida and cumin seeds and allow it to crackle.

Add the chopped tomato, ginger, green chilli along with coriander powder, turmeric powder, red chilli powder and saute for a minute or so over medium heat.

Add soaked masoor dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.

Cook masoor dal for 3 whistles. After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes. After 5 minutes, turn off the heat. Allow the pressure to release naturally from the pressure cooker.

Once the pressure has released, open the cooker and stir in the sautéed moringa leaves, squeeze juice from one lemon and serve. 

Serve the Moringa Masoor Dal Recipe along with Steamed Rice, Kaddu Simla Mirch Sabzi , Phulka to make it a wholesome Indian diabetic friendly dinner.