Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Lentils with drumstick Leaves
Print Recipe Pin Recipe
5 from 1 vote

Lentils with Moringa Leaves

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dinner
Cuisine: Indian
Servings: 4
Calories: 256kcal


  • 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
  • teaspoon ground turmeric
  • 4 garlic cloves
  • teaspoons kosher salt


  • 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.


Calories: 256kcal | Carbohydrates: 36g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 588mg | Potassium: 609mg | Fiber: 15g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 98mg | Calcium: 162mg | Iron: 4mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry