Moringa, this super food has been trending for a while. But in Indian homes we have been using it for 100’s of years reaping the health benefits. It has a rich source of vitamins and minerals. It balances blood sugar levels, protects the liver, lowers cholesterol and prevents and reduces the effect of high blood pressure. In this recipe I have paired it with lentils creating a beautiful balance of texture and flavour.
Preparation: 10 minutes Cooking Time: 30 – 35 minutes
4-5 drumsticks washed and cut into 3 cm pieces
½ cup (125ml) split pea dhal soaked in water minimum 2-3 hours
1 tbsp (15ml) olive oil
¼ tsp mustard seeds
1 sprig curry leaves
¼ tsp cumin seeds
¼ tsp crushed black peppercorns
1 small onion finely chopped
1 – 2 tbsp garlic & ginger paste
1-2 tbsp (15ml) Mixed masala
2 large very ripe tomatoes liquidized
2-3 green chillies
1 tsp (5ml) salt
1/3 cup (80ml) water
Fresh coriander to garnish
This is how ?
Wash and cut the drumsticks. Boil in lightly salted water until soft but still firm – once cooked keep aside.Boil split peas until soft to the touch but firm – once soft, strain and keep aside. Heat oil in a pot. Toss in the mustard seeds, curry leaves, cumin seeds, and peppercorns. As soon as the seeds pop and leaves splatter – toss in the onions. Cook until the onions are light brown. Spoon in the garlic – fry for a few seconds . Add the masala – give it a quick stir . Pour in the tomatoes, chillies and salt – stir, cook for a minute or 2. Toss in the drumsticks and split peas – give it a good stir. Add the water – simmer and cook for 10 – 12 minutes, stirring occasionally. (for more gravy, add more water)