housewivesdiary: MORINGA LEAVES DAL/MUNAGA AAKU PAPPU

MORINGA LEAVES DAL/MUNAGA AAKU PAPPU

Moringa leaves dal or munaga aaku pappu is a South Indian style dal preparation using Moringa leaves or drumstick tree leaves. This dal has a bitter taste.

Moringa Oleifera or drumstick tree is one of the most powerful health-enhancing plants. Moringa tree is a miraculous tree since each and every part of it has amazing health benefits. As per Ayurveda close to 300 diseases can be treated using Moringa leaves. Moringa leaves are rich in proteins, vitamin B6, vitamin C, vitamin A, iron and magnesium. These miraculous leaves are also rich in anti-oxidants; helps lower blood sugar, blood pressure and cholesterol levels. Moringa leaves also have anti-inflammatory properties.

I use Moringa leaves to make poriyal, dal, chutney and I also add them to dosa.

You can also read recipes for other green leafy vegetables such as shepu chi bhaji and thotakura pachadi/chawli chutney.

Preparation Time : 10 mins

Cooking Time : 10 mins

Serves/makes : 4

Ingredients:

· 2 cups tightly packed moringa leaves

· ½ cup toor dal/pigeon lentils boiled

· 5 to 6 garlic cloves crushed

· ½ tsp cumin seeds

· ½ tsp mustard seeds

· 2 red chilli

· 1/8^th tsp asafoetida

· 1/4^th tsp turmeric

· 1 tsp oil

· Salt to taste

Method:

Clean and wash the moringa leaves. Drain the excess water from the leaves and chop them coarsely.

In a pan heat oil and add mustards and cumin seeds.

Once the seeds splutter add crushed garlic, dried red chillies and asafoetida; sauté for few seconds.

Now add chopped Moringa leaves and turmeric; sauté well until the raw flavor from the leaves is gone.

Add boiled toor dal/pegion lentils and salt; mix well with the Moringa leaves.

Splash in little water and mix well. Add more water if you want thin consistency. I added in little water since I wanted a nice and thick consistency.

Serve Moringa leaves dal with rotis or steamed rice and rasam.