Murungai Keerai Masiyal

Method

1. 1

   Strip murungai keerai: Strip fresh murungai (moringa / drumstick) leaves from their thin stems. Wash well and drain.

2. 2

   Cook greens: In a pan add moringa leaves with 3 tbsp water, half tsp turmeric and salt. Cook on medium heat 4-5 minutes until wilted.

3. 3

   Add toor dal: While greens cook, mash 2 tbsp pre-cooked toor dal smooth. Add to the cooked greens and mix well.

4. 4

   Mash together: Mash the greens and dal together with a masher into a thick paste — this is the masiyal.

5. 5

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

6. 6

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves. Fry until golden.

7. 7

   Add mashed keerai: Add the murungai keerai masiyal to the tempering. Mix well.

8. 8

   Cook together: Cook on medium heat 3-4 minutes until well combined.

9. 9

   Season: Adjust salt. Add 1 tsp raw sesame oil.

10. 10

    Serve: Murungai keerai masiyal is one of the most nutritious Tamil Nadu preparations. Serve with steamed rice and a dollop of ghee.