Wash moringa leaves with water and keep it aside.
2.5 cups (or) 85 gms Moringa Leaves
In a small pan, dry roast peanuts on low heat for 3-4 minutes or until they start to turn golden brown and release nutty aroma.
¼ cup (or) 40 gms Peanut
Transfer them to a plate.
Now in the same pan, dry roast red chillieson low heat for a minute or until it release pungent aroma.
2 Red Chillies
Turn the heat off, add cumin seeds and roast for few seconds.
¼ Teaspoon Cumin
Transfer them to a plate and let them cool down.
Blend it in a spice blender to a coarse powder.
In a deep skillet, combine drumstick leaves, salt and water.
¼ - ⅓ cup Water, as required Salt, 2.5 cups (or) 85 gms Moringa Leaves
Cook on medium-high heat for 5 minutes or until drumstick leaves are well cooked and water is completely absorbed. Keep stirring.
Turn off the heat, add 2-3 teaspoon ground peanut-red chilli powder.
Stir until well combined.
Serve healthy and tasty moringa dry curry with chapati or rice and dal.