Moringa Leaves Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

2. 2

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

3. 3

   Prepare drumstick pieces: Wash 2-3 drumstick pods, scrape lightly and cut into 2-inch pieces.

4. 4

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

5. 5

   Cook vegetables: Add tamarind water, drumstick pieces, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1.5 tsp sambar powder and salt. Boil and cook 8 minutes.

6. 6

   Add moringa leaves and dal: Add moringa leaves and mashed toor dal. Add half cup water. Stir well.

7. 7

   Simmer: Cook on medium heat 6-8 minutes until leaves are cooked and sambar blends well.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.

9. 9

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Pour over sambar.

10. 10

    Serve: Adjust salt. Moringa sambar is extremely nutritious. Serve with steamed rice, idli or dosa.