MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI

Hello

I am here with a very simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes ,you heard it right . I am talking about Moringa leaves subzi .Moringa leaves also known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves. Try this delicious MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI.

MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZIPin

Moringa leaves is widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme is suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.

MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZIPin

Recipe for Murungai Keerai Poriyal / Moringa Leaves Subzi:

  • Ingredients:
  • 2 Cups of Fresh Moringa Leaves without the stem roughly chopped
  • 1/2 Cup Moong dal / Split Mung beans
  • 3/4 Cup Karamani / Black eyed peas
  • 1 Tsp Jeera
  • 1/4 Cup Freshly grated Coconut
  • 3 Red Dry Chillies
  • Salt to taste
  • Generous pinch of Hing
  • 1/4 Tsp Mustard seeds
  • 1 Tbsp Vangibath Masala
  • Few Curry Leaves
  • 1/4 Tsp Haldi /Turmeric
  • 1 Tbsp Ghee
  • 1/4 Tsp Amchur Powder / Dry Mango powder

Method:

  • Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
  • Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing.
  • Once it splutters add the roughly chopped moringa leaves .
  • Allow it to cook on medium flame for about 10 mins.
  • Now Add curry leaves,freshly grated coconut and the cooked dal and black eyed peas once the raw smell is gone.
  • Mix well.
  • Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste.
  • Mix well and let it cook for another 7-8 mins.
  • Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
  • Enjoy this poriyal / Subzi at the comfort of your home.
MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZIPin

AMARANTH GREENS KOFTA CURRY

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14 thoughts on “MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI”

  1. Wow, this is a completely new way of making drumstick leaves poriyal, for me! We make it in a very simple way, with coconut and dry red chillies.

    I love your flavourful take on the poriyal. Will be trying this out shortly.

  2. yummm.. loved the use of vangibhath powder here, Preeti.. I bet that would have upped the flavour of this dish several notches.. great palya to go with anna-saaru or even dal-rice !

  3. themadscientistskitchen

    Wow super healthy n yummy dish with moringa leaves.. loved the use of the legumes too to make it protein rich. As for the vangi bhat masala glad there is someone like me who uses masalas in anything other than what its intended. 😉

  4. This is an entirely new dish to me di. With healthy goodness of Moringa leaves and protein from the lentils, this is a lovely nutritious side dish to try out. Would love to have it with some hot phulkas. Bookmarking the recipe.

  5. I have heard and read about moringa leaves subzi but never came across the one with moong dal and black eyed beans(lobhiya).. I love the sound of the recipe so flavourful along with being so nutritious! I am sure it’s a complete meal with some hot chapatis!!

  6. This would certainly be a hit at my place considering it has two of my favourite ingredients – Karamani and Moringa. Wholesome with the addition of dal in this recipe, perfect side for chapati and / or rice dishes.

  7. This recipe is so interesting. As the moringa leaves are very flexible, I add them to most dishes I am making, including thuvar dal with jeera tadka, moong dal while it is being cooked, etc. Your recipe for a murungai keerai poriyal using black eyed beans and moong dal suggests a very different texture and flavours. Im excited about a new type of dish to try out!

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