Moringa Dal Recipe
Moringa dal - wholesome and nutritious curry prepared with toor dal, moringa leaves and a few basic Indian spices. This one pot curry ideal to pair with rice and makes a pleasant weekend meal.
Servings: 6
Calories: 251kcal
Equipment
- 1 Ceramic Pot
- 1 Steel Ladle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 250 gms (or) 1¼ cup Toor Dal
- 5 cups Water adjust to get desired consistency
- ½ Teaspoon Turmeric Powder
- 100 gms (or) 2½ cups Moringa leaves (drumstick leaves)
- 2 Tablespoon Olive oil
- 1 Teaspoon Mustard
- 1 Teaspoon Cumin
- 1 Teaspoon Urad dal
- Curry leaves handful
- 5 cloves Garlic peeled and slightly crushed
- 1 big pinch Asafoetida
- 6 Byadgi dry red chillies bronken into 2 or 3pieces
- 6 Small spicydry red chillies
- 1 Teaspoon Olive oil
Instructions
- Place toor dal in a bowl and wash dal 2-3 times with cold water and keep it aside.250 gms (or) 1¼ cup Toor Dal
- Wash drumstick leaves in a bowl with plenty of water and keep them aside.100 gms (or) 2½ cups Moringa leaves (drumstick leaves)
- Pour water into a casserole dish or in a pot and bring it to boil over medium heat.5 cups Water
- Add washed toor dal, oil and turmeric powder, stir well and close the pot with a lid.250 gms (or) 1¼ cup Toor Dal, ½ Teaspoon Turmeric Powder, 1 Teaspoon Olive oil
- Cook for 15 minutes or until dal is 90% cooked, stirring regularly.
- Now stir in moringa leaves, close the pot with the lid and cook for another 3-5 minutes or until the dal is soft.100 gms (or) 2½ cups Moringa leaves (drumstick leaves)
- Switch the heat off and blend the dal with a stick blender.
- For tadka, heat oil in a small pan over medium heat.2 Tablespoon Olive oil
- Once the oil is hot, add mustard, cumin seeds and urad dal, and let them splutter.1 Teaspoon Mustard, 1 Teaspoon Cumin, 1 Teaspoon Urad dal
- Now stir in red chillies, asafoetida and cook for a minute or until red chillies release a pungent aroma.1 big pinch Asafoetida, 6 Byadgi dry red chillies, 6 Small spicydry red chillies
- Add crushed garlic, curry leaves and stir well.Curry leaves, 5 cloves Garlic
- Switch the heat off. Pour the tadka into the pot of dal, add salt and stir well to combine.
- Serve dal with rice and side dish of your choice.
Notes
Leaves: Pick young leaves as they have a better texture and taste.
Stem: Toss out all the stems that are inedible and wash these leaves 2-3 times in plenty of water to get rid of dust and dirt.
Ratio: For 1 cup of dal, 4 cups water is required. However, the ratio might vary depending on your desired consistency. You might have to add more water to get dal with thin flowing consistency. Reduce water slightly to get a thick dal.
Pot: Use a pot of considerable size as the lentils double or triple while cooking.
Lid: Do not keep the pot closed with a lid for a long period as the liquid in the dal bubbles up while boiling and might overflow, resulting in spillage. So it is essential to take the lid off and stir the dal regularly.
Cooking Time: The time dal takes to cook depends on the burner settings and the quality of the dal.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 65mg | Potassium: 356mg | Fiber: 9g | Sugar: 6g | Vitamin A: 862IU | Vitamin C: 167mg | Calcium: 126mg | Iron: 3mg
