Murungai Keerai Poriyal With Moong Dal Recipe
A delicious blend of nutritious drumstick leaves in other words called as murungai keerai along with moong dal to create a everyday sabzi that can be had along with steamed rice, rasam, Dal and roti. Murungai Keerai or Drumstick leaves or Moringa leaves are a nutritional powerhouse of vitamins and minerals.
Murungai Keerai or Drumstick leaves or Moringa leaves are a nutritional powerhouse of vitamins and minerals. They are also rich in iron, calcium, potassium and protein and aids our body in a number of ways - eliminates free radicals, improves bone health and cardiovascular health.
This recipe of Murungai Keerai Poriyal is a simple recipe packed with the flavours of the murungai leaves and spices making it a healthy option to add in to your meals.
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 like this recipe, here are a few more Murungai Keerai Recipes:
- Murungai Keerai Thogayal - Moringa (Drumstick Leaves) Chutney
- Murungai Keerai Drumstick Leaves Adai Recipe
- Murungai Keerai Masala Vadai Recipe
- 3 cups Drumstick Leaves (Moringa/Murungai Keerai)
- 3 tablespoons Yellow Moong Dal (Split)
- 1 Onion , chopped
- Asafoetida (hing) , a pinch
- 1 teaspoon Sambar Powder
- 3 tablespoons Fresh coconut , grated
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 4 Dry Red Chillies
- 2 sprig Curry leaves
- Salt , as required
- 2 tablespoons Sunflower Oil
How to make Murungai Keerai Poriyal With Moong Dal Recipe
To begin making Murungai Keerai Poriyal With Moong Dal Recipe, wash the moong dal and add it to a pot of water and cook it. Once it comes to slightly mashable consistency, drain excess water and keep aside.
Wash the drumstick leaves as well and keep aside.
In a heavy bottomed pan, warm a tablespoon of oil. Once oil is heated, add mustard seeds and cumin seeds. Once the seeds start crackling, add dry red chillies and curry leaves.
Add in chopped onion and saute well until translucent. Pour little water and add the drumstick leaves to it. Place a lid on the pan and cook for a minute. The leaves are cooked when they start wilting.
Now add salt, asafoetida and sambar powder. Mix all the ingredients well. Next add in the cooked moong dal and cook until all the water in the pan evaporate. Turn off the flame.
Finally add grated coconut and mix well.