Moringa Masoor Dal Recipe – Drumstick Leaves Dal
Moringa Masoor Dal, a flavorful and nutritious Indian lentil curry, is a perfect blend of vibrant spices, split pink masoor dal, and the nutritional powerhouse of drumstick leaves (also known as Moringa or Murungai Keerai). Packed with essential vitamins and minerals, this dish is not only diabetic-friendly but also rich in plant-based protein, making it a healthy addition to your meals. The combination of earthy dal and nutrient-rich moringa leaves creates a wholesome dish that is ideal for anyone looking to add more healthy ingredients to their diet. Whether served with steaming rice or chapati, this hearty recipe is sure to bring a warm, comforting meal to your table.
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Pink Masoor Dal (Split) | 1 cup |
| Drumstick Leaves (Moringa/Murungai Keerai) | 200 grams, cleaned and chopped |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fresh Ginger | 1-inch piece, finely chopped |
| Dry Red Chilli | 1 |
| Tomato | 1, chopped |
| Green Chilli | 1, slit |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Lemon | 1, juice extracted |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Instructions
-
Prep the Dal and Drumstick Leaves:
- Begin by thoroughly washing and soaking the pink masoor dal in 3 cups of water for about 30 minutes. While the dal is soaking, wash the drumstick leaves (moringa leaves), pat them dry, and finely chop them.
-
-
Cook the Drumstick Leaves:
- Heat 1 teaspoon of oil in a wok or kadai. Add the chopped drumstick leaves to the pan, along with a pinch of salt. Cover the pan and cook the leaves for 2 to 3 minutes, or until they become soft and tender. Turn off the heat once they are done and set them aside.
-
Prepare the Dal Base:
- In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Add the asafoetida (hing) and cumin seeds, allowing them to crackle.
- Add the chopped tomato, ginger, and slit green chilli, and sauté for a minute until the tomatoes soften.
- Add the coriander powder, turmeric powder, and red chilli powder, mixing them well with the tomato and ginger mixture. Stir for another minute to let the spices cook.
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Cook the Dal:
- Drain the soaked masoor dal and add it along with the soaked water to the spice and tomato mixture in the pressure cooker.
- Close the lid of the cooker, put the weight on, and cook the dal for 3 whistles. After the second whistle, reduce the heat to low and simmer for about 5 more minutes. Turn off the heat and allow the pressure to release naturally.
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Finish the Dish:
- Once the pressure has released, open the cooker and stir in the cooked drumstick leaves. Squeeze the juice of 1 lemon into the dal for a refreshing tang.
- Give the dal a good stir, ensuring the moringa leaves are evenly distributed.
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Serve:
- Serve the Moringa Masoor Dal hot, paired with steamed rice, phulka (Indian flatbread), or Kaddu Simla Mirch Sabzi for a complete and nutritious meal.
This Moringa Masoor Dal recipe is an excellent choice for a light yet satisfying lunch. It offers a balanced mix of protein, fiber, and vital nutrients, making it a great diabetic-friendly option for everyday meals. The drumstick leaves elevate the dish with their earthy flavor and abundance of health benefits, while the spices bring warmth and depth to the curry. This wholesome dal will become a staple in your healthy cooking repertoire!
