Murungai Keerai Rasam 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 : 2 tablespoons Arhar dal (Split Toor Dal) 1 cup Tamarind Water Drumstick Leaves (Moringa/Murungai Keerai) , one bunch 5 cloves Garlic , crushed Salt , as required Asafoetida (hing) , a pinch 2 teaspoon Rasam Powder 1 teaspoon Cumin powder (Jeera) 1 teaspoon Black pepper powder For Tempering 1 teaspoon Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 1 sprig Curry leaves Instructions To begin making Murungai Keerai Rasam Recipe wash the tur dal and pressure cook the dal along with some water for 3 whistles and turn off the flame. Now allow the pressure to release naturally. Open the lid of the pressure cooker and mash it. Place a pan on a medium flame and add the drumstick leaves into it along with two tablespoons of water. Cover it with a lid and cook until the leaves wilt. Turn off the flame and set aside. In a heavy bottomed pan, add the tamarind water and let it boil until the raw smell of tamarind goes away. Add the cooked tur dal and stir well. Add in the cooked drumstick leaves. Reduce the flame and let it simmer for 2 minutes. Now add salt, asafoetida, rasam powder, cumin powder and pepper powder and mix well.  Once the rasam comes to a boil and starts frothing, turn of the flame. In a tadka pan, add a teaspoon of oil and wait for it to heat. Add in the mustard seeds, cumin seeds and let it crackle. Once they have crackled add the curry leaves and garlic and  turn off the flame. Add this tempering to the rasam and mix well. Serve Murungai Keerai Rasam Recipe along with Steamed Rice, Carrot Poriyal and a dollop of Ghee.