This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.
Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was 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.
Recipe for Murungai Keerai Poriyal:
- 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
- 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.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.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.