Monday, February 24, 2014

Parippum MuringaeIlayum curry / Drumstick leaves and Toor dal gravy

The leaves are the most nutritious part of the plant, being a significant source of B vitamins,vitaminC, provitaminA as beta-carotene, vitamin K, manganese and protein, among other essential nutrients.[25][26] When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients.[27][28] Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers.( wiki)


Tuvaram paruppu / Toor dal -  ½ cup
Tomato - 2 nos
Onion - ½ no
Turmeric powder - ¼ teaspoon
Garlic - 3 no
Ginger - 2 inches
Cumin seeds - ½ teaspoon
Mustard seeds - ¼ teaspoon
Red chili - 2 no (halved in two)
Curry leaves - 1 sprig
Oil - 2 tablespoon 
Water - 2 cups
Salt - to taste


Pluck and clean the drum stick leaves, remove as much stem possible, wash them in running water and set aside. In pressure cooker cook the toor dal, onion, green chillies ,Garlic, Ginger, Turmeric powder and tomato with 1 ½ cup water for 3 whistles (it takes about 15-20 minutes) and set aside. Add cleaned drum stick leaves and salt and give a pressure. When cool open the cooker and adjust the spice and salt if needed. Add water if needed to make desired consistency. 

In a small pan heat rest of the oil, mustard seeds, jeera, curry leaves and halved chilies. when mustard seeds starts popping switch of heat and add to cooked dal muringa mixture.  Enjoy warm with rice or roti....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

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