Moringa Masoor Dal Recipe - Drumstick Leaves Dal
Moringa Masoor Dal Recipe is a delicious lentil curry made with whole Masoor dal and fresh drumstick leaves making it a wholesome diabetic friendly dal. Serve the dal for a quick weeknight dinner along with hot steamed rice, papad and salad.
Moringa Masoor Dal Recipe is a delicious lentil curry made with whole Masoor dal and fresh drumstick leaves making it a wholesome diabetic friendly dal. This recipe is a healthy choice for the intake of everyday protein and is also packed with vitamins and minerals.
Did you know Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
If you are looking for more Dal recipes here are some :
- 1 cup Pink Masoor Dal (Split)
- 200 grams Drumstick Leaves (Moringa/Murungai Keerai) , cleaned chopped
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Ginger , finely chopped
- 1 Dry Red Chilli
- 1 Tomato , chopped
- 1 Green Chilli , slit
- 2 teaspoons Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- Salt , to taste
- 1 tablespoon Ghee
- 1 Lemon , juice extracted
How to make Moringa Masoor Dal Recipe - Drumstick Leaves Dal
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 fenugreek 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.