Moringa Leaves is a very nutritious leafy vegetable with loads of health benefits. We can a variety of tasty dishes with these leaves. One such dish is this one here with the leaves, Moong Dal and grated Coconut. It is generally served as a side dish with Sambar Rice, Rasam Rice, Puli Kozhambu etc.
Moringa Leaves – 2 cups (tightly packed)
Moong Dal/ Yellow Gram/ Paasi Paruppu – 4 tbsp
(Washed and soaked in water for 30 minutes)
Oil – 2 tbsp
Red Chilli – 3 (Broken)
Onion – 2 (finely chopped)
Curry Leaves – from 1 twig
Sugar – ½ tsp
Grated Coconut – 3 tbsp
Salt – to suit taste
Heat the Oil in pan. Add Mustard Seeds and allow them to crackle. Add Urad Dal and Red Chillies. Stir for a few seconds.
Add the finely chopped Onions. Add Curry Leaves. Sauté till the Onion turns translucent.
Add the soaked Moong Dal and ½ cup of water. Cover the pan with a lid and simmer for 3 to 4 minutes.
Add Sugar and the washed and drained Moringa Leaves.
Cover the pan and simmer for 4 to 5 minutes in low to medium flame. Just turn the Moringa leaves. (Do not mix). Simmer for 2 to 3 minutes more covered with the lid.
Add Salt. Mix well. Cook till the water evaporates and the leaves become dry.
Add the grated Coconut and mix.
Transfer to a serving bowl.
While preparing the Moringa leaves, take only the leaves. Remove the stems even if they are tender and also the yellow leaves and discard. They do not digest easily.
You can also add Moringa flowers if available.