MUNAGAKU PODI PAPPU KURA
A humble and flavorful dish made of lentils and healthy moringa leaves. Tastes great with rice, roti or quinoa.
Servings: 4 people
Ingredients
- 1½ cup Moringa leaves air dried
- ¾ cup Toor dal / Split pigeon peas
- 10 cloves Garlic
- 3 Whole dry red chillies
- 1 tsp Turmeric powder
- 1½ tsp Red chilli powder
- Salt to taste
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
- 4 tbsp Cooking oil
Instructions
- Wash and soak the toor dal in warm water for about 30 mins.
- Soak the moringa leaves in 2 cups of water if you're using dried moringa leaves. Note : If you are using fresh leaves you can just wash the separated leaves and use them.
- Heat a medium size stock pot and add oil enough for tempering, once its hot add in the mustard seeds, cumin seeds, torn red chillies, curry leaves and let them crackle.
- Time to add in peeled whole garlic cloves (do not chop them) and fry them until they turn golden brown.
- Now add the moringa leaves and fry them until raw leafy smell goes off.
- Add the soaked dal discarding the water to the pot and give it a good mix.
- Now add in 2 cups of water, turmeric powder and give it a good mix. Cover and cook for 5 min on medium flame.
- Now add in red chili powder and give it a good mix. Cook until the dal is half cooked, they turn translucent yet stay firm.
- Now add in salt to taste and cover the pot and let it simmer for more 5 mins.Dal should be cooked yet firm and when pressed soft and mushy.
- Serve the hot munagaku podi pappu kura with some rice or roti.
Notes
- Do not skip on soaking the lentils, it helps in cooking the dal fast.
- Moringa or drumstick leaves can be substituted with kale, amaranth, fenugreek etc.,