Moringa Leaves and Toor Daal (Pigeon Peas) Curry
Moringa leaves with toor daal is a delicious meal option that is packed in minerals, vitamins and proteins. It is super easy and quick preparation for lunch or dinner. Ideal for Diabetics, PCOS, pregnancy, children and for anybody who enjoys healthy green meals.
Servings: 4 people
Cost: $5
Equipment
- Pressure Cooker
Ingredients
- 1½ cups Yellow pigeon peas (toor daal) can also be replaced with yellow mung beans or red lentils
- 1 bunch Fresh Moringa (Drumstick) leaves about 200 g
- 1½ tsp Mustard Seeds
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 2 tbsp Ghee Or any pure cooking oil
- 1 pinch Asafetida
- 1½ tsp Roasted Cumin seeds powder optional
- 1 Medium Onion
- 1 Medium Tomato
- 2 Garlic Cloves
- 1½ tsp Salt To taste
- 2 tsp Black Pepper
Instructions
Preparing the Beans and Leaves
- Wash and soak the beans for about 30 mins.
- Wash the moringa leaves. Separate leaves from the sturdy stems and discard the stems.
- Coarsely chop the leaves if young kids are eating. Otherwise you can add them just like that as they are fairly small. Keep aside.
- Fine chop onion and garlic. Keep aside.
Preparing the curry
- Heat the pressure cooker and add ghee. When ghee is hot, add in asafetida and mustard seeds.
- Let the seeds crackle. Now add in chopped onion and garlic. Mix well and let it turn golden brown.
- Add in turmeric powder, salt, and coriander seeds powder. Stir for another few seconds.
- Now add chopped tomato, mix well for about a minute. This will make tomatoes mushy and soft.
- Now add moringa leaves, beans, and 3 cups water.
- Close the pressure cooker and bring heat to medium.
- Let the mix cook for 5-7 minutes or till you get 2 whistles. Close the heat.
- Sprinkle cumin seeds powder and black pepper.
- Serve hot with rice or chapati. Enjoy!
Notes
This recipe can also be made in a slow cooker or rice cooker as we have used yellow beans in here. Simply soak the yellow beans for about 3-4 hours to reduce the cooking time.