Murungai Keerai Poriyal With Moong Dal Recipe

Murungai Keerai or Drumstick leaves or Moringa leaves are a nutritional powerhouse of vitamins and minerals. They are also rich in iron, calcium, potassium and protein and aids our body in a number of ways - eliminates free radicals, improves bone health and cardiovascular health.  Course : Lunch Ingridients : 3 cups Drumstick Leaves (Moringa/Murungai Keerai) 3 tablespoons Yellow Moong Dal (Split) 1 Onion , chopped Asafoetida (hing) , a pinch 1 teaspoon Sambar Powder 3 tablespoons Fresh coconut , grated 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 4 Dry Red Chillies 2 sprig Curry leaves Salt , as required 2 tablespoons Oil Instructions To begin making Murungai Keerai Poriyal With Moong Dal Recipe, wash the moong dal and add it to a pot of water and cook it. Once it comes to slightly mashable consistency, drain excess water and keep aside.Wash the drumstick leaves as well and keep aside. In a heavy bottomed pan, warm a tablespoon of oil. Once oil is heated, add mustard seeds and cumin seeds. Once the seeds start crackling, add dry red chillies and curry leaves. Add in chopped onion and saute well until translucent. Pour little water and add the drumstick leaves to it. Place a lid on the pan and cook for a minute. The leaves are cooked when they start wilting. Now add salt, asafoetida and sambar powder. Mix all the ingredients well. Next add in the cooked moong dal and cook until all the water in the pan evaporate. Turn off the flame. Finally add grated coconut and mix well. Serve Murungai Keerai Poriyal along with Vengaya Sambar, Mixed Vegetable Poricha Kootu Recipe and Steamed Rice  for a sumptuous weekend meal.