Munagaku Pappu

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 partially.

2. 2

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

3. 3

   Add leaves to dal: Add the moringa leaves directly to the hot cooked toor dal. The heat of the dal will wilt them.

4. 4

   Mix and simmer: Stir well and cook on medium heat 5-6 minutes until leaves are fully cooked into the dal.

5. 5

   Mash gently: Mash gently together. The dal takes on a deep green colour from the moringa leaves.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until very hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 5 sliced garlic cloves, a pinch of asafoetida and curry leaves.

8. 8

   Pour tadka: Pour sizzling ghee tadka over the munagaku pappu.

9. 9

   Add seasoning: Add salt and 1 tsp red chilli powder. Stir gently.

10. 10

    Serve: Munagaku pappu is highly nutritious with a distinctive earthy flavour. Serve with steamed rice and ghee.