Drumstick Leaf Rice

Ingredients

• - 2 cups raw rice
• - moringa leaves (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Prepare drumstick leaves: Strip murungai (moringa/drumstick) leaves from their tiny stems. Wash well and drain.
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. 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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.
6. Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.
7. Combine: Add the sautéed drumstick leaves to the tempering. Toss well.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice is coated with the green drumstick leaves and tempering.
10. Serve: Adjust salt. Drumstick leaf rice is highly nutritious. Serve with papad and pickle.