Drumstick leaves aka 𝑴𝒖𝒓𝒖𝒏𝒈𝒂𝒊 𝒌𝒆𝒆𝒓𝒂𝒊 in Tamil is one great superfood the whole world is paying attention to now. Plucking the drumstick leaves can be a long and tedious job for many but I have always found it to be a worthwhile thing to do when I think of all the nutrients and benefits, I will get out of consuming these leaves at least twice a week. After plucking the leaves, I usually soak them in a solution of salt and water for about 10 minutes just so that the pesticides and dust can be washed away. Get the family involved in plucking the leaves………..great family bonding activity!
𝗗𝗥𝗨𝗠𝗦𝗧𝗜𝗖𝗞 𝗟𝗘𝗔𝗩𝗘𝗦 𝗣𝗢𝗥𝗜𝗬𝗔𝗟
80 g mung dal
350 ml water
1/2 teaspoon turmeric powder
2 tablespoons cooking oil
1 teaspoon white gram
1/2 teaspoon mustard seeds
2 dried chillies, cut into 2 cm pieces
300 g drumstick leaves (chopped coarsely if desired)
150 ml water
1 teaspoon salt
1/2 teaspoon coarsely pounded black peppercorns
70 g grated coconut
1 teaspoon cumin seeds
- Wash mung dal and boil in water and turmeric powder until cooked but firm. Drain and keep aside.
- Heat oil in a wok. Fry the white gram till it turns golden brown. Add in the mustard seeds and dried chillies and fry till the mustard seeds stop spluttering.
- Add in the drumstick leaves, water, salt and pepper and cook till the water evaporates.
- Add in the cooked, mung dal, grated coconut and cumin seeds, and stir fry over high heat till well incorporated. Adjust salt.
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