Masoor Moringa Dal (Murungai Keerai Kootu)

Sharing this amazing Masoor Moringa Dal (Murungai Keerai Kootu as it is called in Tamil) to incorporate the goodness of the superfood moringa in my diet. I have also made this with Moong Dal (Yellow lentils) or Tuhar Dal (Split Pigeon Peas) and it tastes equally good.

I have these amazing Moringa/drumstick trees growing near my house, I usually walk up and grab a few branches every now and then and add them to my food. It is supposed to improve skin and hair healthy, boosts immunity, and fights diseases and infections. It’s also great for constipation and diabetes.  So you get the gist, it is definitely a superfood and is really lovely to be included in our food.

Now, I have been a regular user of the drumsticks and love adding it to my Sambhar and even love Drumstick soup. But I have started using the leaves for my teas, adding it to my chutneys and pesto and also adding it to my weekly dahl. This requires no efforts and it gradually just becomes a part of the diet.

PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
SERVINGS: 2-3 bowls
DIFFICULTY SCALE: Easy

INGREDIENTS:  

1. Pink Lentil/ Masoor Dal – 1/2 cup
2. Water – 2 cups
3. Tomatoes – 2 large, ground
4. Turmeric powder – 1.5 teaspoon
5. Cooking oil – 2 tablespoons
6. Cumin seeds/Zeera – 1 teaspoon
7. Asafetida – ¼ teaspoon
8. Red Chilli powder – 1 teaspoon
9. Coriander powder – 1 tablespoon
10. Moringa leaves – 1 cup
11. Salt – to taste

UTENSILS/EQUIPMENT:

1. Pressure cooker
2. Frying pan
3. Grinder

RECIPE:

1. Wash the lentils and soak them for 15 minutes.
2. Now add twice the amount of water in a pressure cooker along with the dal.

3. Puree the tomatoes into a fine paste in a grinder.

4. Add in the tomato puree to the pressure cooker along with turmeric powder and salt.
5. Close the lid and place it on high heat until a whistle comes. Now let the dal simmer on low heat for 4-5 minutes and then remove it from the heat.
6. In the meanwhile, remove all the big stalks from the moringa leaves and wash them thoroughly. Remove all excess water.
7. Roughly chop the moringa leaves.
8. Take a frying pan and add some vegetable oil to it.
9. Once it gets hot, add in some cumin seeds. The cumin seeds would crackle in a minute or so, then add in roughly chopped moringa leaves.

10. Allow the leaves to cook for 3-4 minutes.
11. Add in the coriander powder and asafetida.
12. Now add this mixture into the Dal once the steam releases from the cooker.
13. Serve the Masoor Moringa Dal (Murungai Keerai Kootu) with hot phulkas or rotis.