Moringa leaves dal curry
a Kerala style protein-packed, fiber-rich dal is ideal for a wholesome preparation.
Servings 3
Calories
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
Do not boil the curry after adding the coconut paste as the coconut will separate from the curry and will start floating on top of the curry.
Moringa leaves and dal combination is usually eaten only in the day time as it may be hard to digest in the night.