Drumstick Leaf Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Prepare drumstick leaves: Strip murungai (moringa/drumstick) leaves from their tiny stems. Wash well and drain.

3. 3

   Sauté the leaves: Heat 2 tbsp oil in a pan. Add the moringa leaves and fry on medium heat 3-4 minutes until wilted and slightly crispy. Season with salt.

4. 4

   Make tempering: In a separate pan heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.

6. 6

   Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.

7. 7

   Combine: Add the sautéed drumstick leaves to the tempering. Toss well.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice is coated with the green drumstick leaves and tempering.

10. 10

    Serve: Adjust salt. Drumstick leaf rice is highly nutritious. Serve with papad and pickle.