Murungai Keerai Kootu | Moringa Leaves Kootu | Drumstick Leaves Kootu
Murungai Keerai Jootu is a great way of incorporating significant amounts of moringa leaves/drumstick leaves into our daily diet; and as a delicious stew that can be eaten with both rice and roti.
Ingredients
- 1/4 Cup Moong Dal (~60 gms)
- 1 Cup Moringa Leaves (~35 gms)
- 1/4 tsp Turmeric
- Salt to Taste
For Kootu Masala
- 1/2 tsp Udad Dal
- 1/2 tsp Chana Dal
- 1/4 tsp Pepper
- 8-10 Fenugreek Seeds (Methi)
- 1 tbsp Coriander Seeds
- 3 tbsp Grated Coconut
- 2 Red Chillies
- 2 tsp Oil (Coconut oil preferred)
For Tempering
- 2 tsp Oil (Coconut oil preferred)
- 1 tsp Udad Dal
- 1 tsp Mustard Seeds (Rai)
- 2 Red Chillies
Instructions
- Pressure cook the moong dal, moringa leaves, and turmeric in 1.25 cups of water till the dal is totally mashable. Took me about 4 whistles.
- Use a heavy ladle to mash the dal well. Set aside.
Making the Masala
- Over medium flame, heat the oil.
- Add udad dal and chana dal, and fry till they are light golden brown.
- Add the red chillies, fenugreek seeds, and pepper seeds. Stir-fry for a minute.
- Add the coriander seeds and stir-fry till aromatic.
- Remove from heat and add the coconut. Mix well.
- After the mix cools a bit, grind to a fine paste with about 3-4 tbsp water.
Making the Murungai Keerai Kootu
- Add the ground masala and salt to the cooked dal and leaves. Mix well.
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and wait till it turns light brown.
- Add split red chillies.
- Add the tempering to the kootu and mix well.
- Cover and let the kootu rest for at least 15 minutes before serving with rice or roti.