Name: Moringa Dal
Prep time: 10 min
Cook time: 20 min
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1/2 bunch moringa/munagaku leaves; 1 cup yellow lentils ((aka toor dal or pigeon peas)); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 sprig curry leaves; 6 cloves garlic (crushed); 1 small onion (chopped); 1 green chili (slit into 4 pieces); 1 big tomato (chopped (or tamarind paste 1 tbsp)); red chili powder (to taste); 2 tsp turmeric powder; salt (to taste); 4 cups Water

Moringa Dal

By :Subhadra Burugula

Dal is prepared along with superfood Moringa leaves, to make a nutritious and delicious side dish for Rice and Roti. Spinach is an easy substitute for Moringa leaves.

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Diabetes, Gluten Free, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Lentils, Moringa Leaves

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4-5 servings

Ingredients

1/2 bunch moringa/munagaku leaves
1 cup yellow lentils (aka toor dal or pigeon peas)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
6 cloves garlic crushed
1 small onion chopped
1 green chili slit into 4 pieces
1 big tomato chopped (or tamarind paste 1 tbsp)
red chili powder to taste
2 tsp turmeric powder
salt to taste
4 cups Water

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Diabetes, Gluten Free, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Lentils, Moringa Leaves

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4-5 servings

Ingredients

1/2 bunch moringa/munagaku leaves
1 cup yellow lentils (aka toor dal or pigeon peas)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
6 cloves garlic crushed
1 small onion chopped
1 green chili slit into 4 pieces
1 big tomato chopped (or tamarind paste 1 tbsp)
red chili powder to taste
2 tsp turmeric powder
salt to taste
4 cups Water

Instructions

First wash and de stem the moringa leaves. Get rid of tough stems as they don't cook well. Also wash and soak dal in water(for 20 minutes or so).
Put instant pot on saute mode high, then add oil and let it get hot.
Add mustard and cumin seeds, curry leaves. Fry for a minute, then add Garlic, fry till golden.
Add onion, green chili and saute till onion fry. Then add tomato and fry till mushy.
Add moringa leaves and fry for 2 to 3 minutes, then add salt.
Add water and dal and mix well. Turn off saute mode
Put lid on, vent to sealing position, Do manual high for 15 to 20 minutes. Do natural release or quick release after 8 to 10 minutes warm mode, serve with rice.

Recipe Notes

Moringa leaves will make dal cook slow or little uncooked, so cooking long time will give best results around 15 to 20 mins.

Don't use stalks of moringa, as they are tough.

Easily remove the moringa leaves by running the stem in between two fingers, the leaves will come off easily.

Spinach can be substituted instead of Moringa leaves.

Yellow lentils can be replace with red lentils.

http://www.subbucooks.com

Subhadra Burugula

Social media: https://www.facebook.com/subbucooks/ https://www.instagram.com/subbucooks/ http://www.youtube.com/c/subbucooks Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.