Murungai Keerai Masiyal

Ingredients

• - moringa leaf mash as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

1. Strip murungai keerai: Strip fresh murungai (moringa / drumstick) leaves from their thin stems. Wash well and drain.
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. Add toor dal: While greens cook, mash 2 tbsp pre-cooked toor dal smooth. Add to the cooked greens and mix well.
4. Mash together: Mash the greens and dal together with a masher into a thick paste — this is the masiyal.
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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves. Fry until golden.
7. Add mashed keerai: Add the murungai keerai masiyal to the tempering. Mix well.
8. Cook together: Cook on medium heat 3-4 minutes until well combined.
9. Season: Adjust salt. Add 1 tsp raw sesame oil.
10. Serve: Murungai keerai masiyal is one of the most nutritious Tamil Nadu preparations. Serve with steamed rice and a dollop of ghee.