Moringa Leaves Dal Curry, a Kerala style protein-packed, fiber-rich dal is ideal for a wholesome, balanced, comforting and nourishing meal. The simplicity of the recipe, the wafting coconut aromas and mild lentil flavor will all help you introduce moringa leaves into your every-day diet.
This VEGAN lentil and greens curry is a flavorful and highly nutritious my home style dish, combining the earthy flavors of toor dal (split pigeon peas) and the health benefits of moringa leaves, often referred to as a "superfood."
Health Benefits of Moringa Leaves
Moringa leaves are a powerhouse of nutrients, including vitamins A, C, and E, along with calcium, iron, and potassium. Incorporating these green leaves into your diet through a dish like this dal curry can help boost immunity, promote digestion, and improve overall health. It is an excellent choice for vegetarians and vegans looking for plant-based protein options.
Why Moringa Leaves Dal Curry?
Whether you're looking to add more plant-based proteins to your diet or searching for ways to incorporate superfoodslike moringa leaves, this dal curry is an excellent choice. Not only does it satisfy hunger, but it also promotes wellness with every bite.
- Taste : The curry tastes mild, the creaminess of lentil with the strong coconut flavor profile it a comforting dish.
- Texture : Just as a curry should be- slightly grainy. The leaves are soft yet identifiable in every bite. Shallots and coconut adds a good texture. While the lentil is soft and adds body to curry.
- Ease : The only work is to separate the leaves from the stem everything else is a breeze in any pressure cooker!
- Time : Make this curry for lunch during spring and summers. Avoid moringa leaves during rainy season and night time as it is hard for the body to digest.
Ingredients for Moringa Leaves Dal Curry
- Toor Dal: A staple in Indian kitchens, toor dal provides the base of the curry. It's rich in protein, making this dish a great option for those seeking a vegetarian protein source.
- Moringa Leaves: Fresh moringa leaves are the star ingredient, adding a unique flavor and a plethora of nutrients.
- Spices: A blend of turmeric, cumin seeds, and mustard seeds enhances the flavor profile of this dal curry. The tempering of garlic, dried red chilies, and curry leaves adds a fragrant touch.
Step by step pics :
Carefully separate the moringa leaves from the stem and discard all the stems use only the leaves. A labor intensive process yet worth every bit. Rinse leaves a couple of times before using.
- Pressure cook the toor dal moringa leaves with turmeric until soft.
- Combine the ground paste with the cooked dal. Let it simmer to infuse all the flavors.
- Make a coconut oil and shallot tempering add it to the curry and serve with hot rice or rotis.
Serving Suggestions :
Moringa Leaves Dal Curry pairs perfectly with steamed rice or chapati. For a complete meal, serve it alongside papad and pickle etc. This dal curry is a great choice for a comforting lunch or dinner, especially when you're looking to enjoy a nutritious, home-cooked meal. Served here with Kerala matte rice, carrot beans thoran and fish fry.
Other leafy vegetable dishes to try:
Moringa leaves dal curry
Ingredients
- 1 handful Moringa leaves
- 1 tbsp Channa dal
- 2 tbsp Toor dal
- 1 Green chili
- 1/2 tsp Turmeric pd
- Salt to taste
To grind
- 1/2 cup Coconut grated
- 1 tsp Red chili pd
- 1 Garlic
- 1 small onion
- 1/2-1 tsp Cumin seed
Seasoning
- 3-4 tsp Coconut oil
- 1 tsp Mustard seeds
- 2-3 Whole red chili
- 6-8 Small onion (shallots)
Instructions
- Carefully separate the moring a leaves from the stem. Rinse a couple of times. Squeeze gently and keep it ready.
- Rinse the toor dal well then add the moringa leaves, green chili, a cup of water and turmeric powder. In the instant pot pressure cook for 5-7 minutes or until the dal is soft.
- Meanwhile grind the coconut, chili powder, turmeric, cumin small onion and garlic into a coarse paste adding 1/2 cup water. When the dal is cooked add the ground mixture into the pressure cooker adding little more water if required.Allow it to come to a light boil now remove from heat as the coconut will split if boiled for more than a minute.
- In another pan add coconut oil add mustard seeds when it sputters add the whole red chili and small onion. Allow this to crisp up nicely. Now add a pinch more of red chili powder so the onion gets a good color. Immediately pour the seasoning on to the curry. Serve warm.
Notes
Hope you give this curry a try and learn a healthy new ways of cooking moringa leaf.
Meena
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