Munagaku Pappu

Ingredients

• - 1 cup toor dal
• - 250g moringa leaves (munagaku)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare moringa leaves: Strip munagaku (moringa/drumstick) leaves from their thin stems. Wash well and drain.
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. Mix and simmer: Stir well and cook on medium heat 5-6 minutes until leaves are fully cooked into the dal.
5. Mash gently: Mash gently together. The dal takes on a deep green colour from the moringa leaves.
6. Make ghee tadka: Heat 2 tbsp ghee until very hot.
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. Pour tadka: Pour sizzling ghee tadka over the munagaku pappu.
9. Add seasoning: Add salt and 1 tsp red chilli powder. Stir gently.
10. Serve: Munagaku pappu is highly nutritious with a distinctive earthy flavour. Serve with steamed rice and ghee.