Moringa Dal | Lentils with drumstick Leaves

Published: Sep 22, 2016 · Modified: May 21, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 63 Comments

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Healthy 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.

Moringa Dal with rice — Lentils with drumstick Leaves

During my recent trips to the Indian grocery store, I noticed some greens that I had never seen before. The label on them said 'Drumstick leaves. Not knowing how to use them I did not buy them. I was curious what they were used for. After researching a little bit I found out that they were moringa leaves - nutritional powerhouse.

Here is the nutrition information from Wikipedia: The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients

One day, during my evening, walks with my friend Indu, I asked her if she knows anything about Moringa leaves and how to use them. She told me that they use it a lot in South Indian cooking, especially in lentils. I had to get her recipe and try it.

The next time I was in Edison buying my Indian groceries, I picked up a pack of fresh drumstick leaves. I got Indu's recipe and I was surprised how easy it was to cook with these leaves. They have a very mild flavor and really can be used in many recipes making them really versatile. So he is how to use fresh Moringa leaves!

This recipe requires 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.

Step by Step Recipe:

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 the Moringa leaves and cook them for 2 minutes.

masala paste mixed with drumstick leaves

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.

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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