Hearty and delicious South Indian Moringa Dal with fresh drumstick leaves, nutty coconut, and warming spices! Check out this easy gluten-free recipe that can be easily made vegan by substituting ghee with any neutral oil.
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On a recent trip to the Indian grocery store, I noticed some greens labeled 'Drumstick leaves' and wondered how to use them. After doing a little research, I discovered they were moringa leaves, known for their versatility and flavor!
Curious, I asked my friend Indu during one of our evening walks if she knew about them. She shared that they’re commonly used in South Indian cooking, especially in lentils. Intrigued, I got her recipe.
On my next trip to Edison, I picked up a pack of fresh drumstick leaves. Following Indu’s recipe, I was surprised by how easy they were to cook. Moringa leaves have a mild flavor and are incredibly adaptable. Here's how to use fresh moringa leaves!
This recipe requires a few dried red chilies (I used the milder ones), fresh coconut, rice flour, cumin, and turmeric. Since I love garlic in my lentils, I add them to Indu's original recipe. Also, I used masoor dal (red lentils) but you can also use Toor Dal.
How to Make Moringa Dal
- Rinse the leaves, pat dry using paper towels, and then pull the leaves away from the steam using your thumb and index fingers. Discard the stems.
- Wash and rinse the lentils, add 1 cup of water and pressure cook them for 10-15 mins until the lentils are soft and mushy. They can also be cooked in a slow cooker, crockpot, or stove top.
- While the lentils are cooking, grind fresh coconut, garlic, red chilies cumin, and rice flour together to a fine paste using a tablespoon of water.
- Heat a heavy bottom pot on medium heat. Add ghee and the finely ground spice paste. Cook for 1-2 minutes stirring frequently.
- Add the Moringa leaves and cook them for 2 minutes.
- Whisk the cooked lentils, add turmeric to them, and add them to the pot. Add salt and cook until the lentils come to a full boil.
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Recipe
Lentils with Moringa Leaves
Ingredients
- 1 cup masoor dal red lentils
- 4 oz drumstick leaves 1 cup packed
- 1 tablespoon ghee
- 2 tablespoons grated coconut
- 1 tablespoon rice flour I like Bob's red mill organic white rice flour
- ½ teaspoon cumin seeds
- 2 dried red chilis I used mild ones
- ⅙ teaspoon ground turmeric
- 4 garlic cloves
- 1½ teaspoons kosher salt
Instructions
- Rinse the leaves, pat dry using paper towels, and then pull the leaves away from the steam using thumb and index fingers. Discard the stems.
- Wash and rinse the lentils, add 1 cup of water and pressure cook them for 10-15 mins until the lentils are soft and mushy. They can also be cooked in a slow cooker, crockpot or stove-top.
- While the lentils are cooking, grind fresh coconut, garlic, red chilies cumin and rice flour together to a fine paste using a tablespoon of water.
- Heat a heavy bottom pot on medium heat. Add ghee and the finely ground spice paste. Cook for 1-2 minutes stirring frequently. Add drumstick leaves and cook them for another 2 minutes.
- Whisk the cooked lentils, add turmeric to it and add it to the pot. Add salt and cook until the lentils come to a full boil. Turn the heat off and the lentils are ready to be served with hot rice or parathas.
Nutrition
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apuginthekitchen says
That looks so good Archana. I've never heard of drumstick leaves before. How interesting and delicious this is.
Archana says
Thank you Suzanne! I also discovered then recently. They have a mild flavor and can be used in many recipes. Super healthy and delicious.
woodboneandstone says
I love drumsticks! We had a drumstick tree when we lived in Vellore, S. India. I don't remember ever eating the leaves though. I would love to get hold of some Moringa seeds!
Archana says
I grew up eating drumsticks but never ate the leaves! Now they all always available in the Indian groceries, so it's easier to just pick them up. Want to try making other dishes with these leaves. Thank you!
woodboneandstone says
I have yet to see them in Indian stores but I will continue to keep my eyes open.
Archana says
Here in New Jersey they are available. Hopefully they will soon appear at a store near you!
payel says
This recipe is so good! Specially drumstick leaves and the masala paste.I don't get those leaves in London,can I use any other leaves?Archana what do you think would go good with this masala paste?
Archana says
Thank you Payal! Spinach will work very well for this recipe. I would love to know how you make out!
payel says
Great! Definitely I will let you know!I might use kale and watercress !I love these leaves!Thanks for sharing this wonderful recipe!
Archana says
Yes! Both kale and watercress will work great.
payel says
Thank you!
Cook with Smile.. says
This looks super delicious Archana..will sure give a try and let you know..
Archana says
Thank you Lathi!
TheMintThief says
Looks scrumptious Archana! ?
Archana says
Thank you Nafisa!
Freda @ Aromatic essence says
Such a yummy and comforting meal 🙂
Archana says
Thank you Freda! Make a perfect weeknight dinner.
shakuntala lakhani says
Very tasty and healthy recipe. Thanks for sharing as always . Good night. Attaya
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Archana says
Thank you Aatya! I know you love this recipe. I hope you get to enjoy it often.
Neethu says
Yummm
Archana says
Thank you Neethu!
Hans Susser says
Simple yet beautiful 🙂 Life is Good !
http://www.ChefsOpinion.org
Archana says
Thank you Hans! You said it right, simple but beautiful and so healthy!
Blogtastic Food says
Yumm!! I love a good fragrant dish like this (: So simple to make as well.
Archana says
Thank you Nicolas! I agree Simple foods are the best.
Laura @ Feast Wisely says
Wow Archana - I've not heard of these leaves before either and imagine they'd be a rarity here in Australia but perhaps I'd substitute them with curry leaves....
Archana says
Thank you Laura! Make it with Spinach or Kale leaves if you do not find drumstick leaves. I would love to know how you like it.
Laura @ Feast Wisely says
Great tip - thank you!
healthyindiankitchen says
Love lentils! Nice recipe Archana?
Archana says
Thank you Mona! It is healthy and delicious.
Sudhir Chauhan says
something new for me.... this looks amazing.....
Archana says
Thank you Sudhir! I learnt about drumstick leaves recently too. They have a mild flavor so can compliment many dishes.
Utkarshini Khanna says
So yummy & interesting 🙂 🙂
Archana says
Thank you Utkarshini! I thought the same, once I read all the nutrition facts I had to make them. So delicious.
Anuradha Mukherjee says
We get plenty of drumstick leaves here.I will try your recipe soon.
Archana says
Thank you Anuradha! That is great! Please let me know how you like it.
Anuradha Mukherjee says
Sure Archana.
Ruchisvegkitchen says
Very healthy tasty share... Looks superb. Thank you for sharing Archana
Archana says
Thank you Ruchi!
Desiree says
I love curries, especially, the authentic Indian recipes. Here in Mauritius, the indo-mauritians changed a lot of things in the recipes to make them look and taste more 'tropical' i guess ...
Archana says
Hi Desiree, I have some authentic indian recipes and I will try my best to post more.
Desiree says
Hi Acharna 🙂 So nice from you
Prajakta says
Nice recipe. I have eaten Drumsticks loads of time but never the leaves. It's a nice idea 🙂
Archana says
Thank you Prajakta. I grew up eating drumsticks, which I love, and now I like the leaves too. Very versatile and can be used in many recipes.
Anu Yalo says
Both are very healthy and nutritious!!
Sumith Babu says
Love drumstick leaves. Great post Archana.
Archana says
Thank you Sumith!