Kauvery Hospital | Patient Newsletters | Recipe Corner

The leaves from the Moringa Tree or commonly known as the Drumstick Tree and also known as the Horseradish Tree, has been well known for its many healing qualities, since ancient times. The Moringa is said to have the capability to treat about 300 diseases and lately scientific research has proved that the leaves of the Moringa tree is a powerhouse of nutritional value, as it is a natural source of nutrition and energy booster. Unlike carbohydrates or sugar, the energy from the Moringa leaves, is not sucrose or fructose based and hence is more sustaining. Further it helps lower blood pressure and aids sleep. Additionally the Moringa leaves provide 7 times the amount of Vitamin C present in Oranges, 4 times the calcium present in milk, 4 times the Vitamin A present in carrots, 3 times the potassium present in Bananas and 2 times the protein present in yoghurt.

In this recipe the addition of green gram to the moringa leaves boosts up the nutritional value as green gram, a lentil is rich in Vitamin B, proteins and dietary fiber.

Calories: Moringa Leaves - 100 grams: 92; Green Gram - 1 cup: 230

Preparation Time - 20 minutes; cooking time: 20 minutes; serves 4

Ingredients:

  • Moringa Leaves - 1 large bunch
  • Green Gram - ½ cup
  • Onion - 1 medium size diced finely
  • Lime 1 medium size (squeeze the juice out into a cup and keep aside)
  • Green Chillies - 2
  • Garlic pods - 4
  • Turmeric powder - ¼ tsp
  • Salt to taste
  • Mustard seeds - ¼ tsp
  • Urad Dhal or Split Black Gram Dhal - ½ tsp
  • Curry leaves - 4 or 5 leaves
  • Fresh Green Coriander Leaves - ¾ cup
  • Oil - 2 teaspoons
  • Water for soaking green gram dhal

Method:

1. Soak the green gram dhal in sufficient water for an hour.

2. Remove the fresh green leaves off the mature stems, keeping the tender stalks if desired. Wash the destemmed leaves, drain, chop, and keep aside.

3. Dice the onions finely.

4. After an hour, drain the water from the green gram dhal and place in a pressure cooker. Add just enough water to cook the gram. Pressure cook the green gram, until one whistle. Put the coriander leaves, garlic pods. Green chillies and turmeric powder in a blender / mixer and grind to a coarse paste.

5. Place a deep pan or Kadai on the stove top on medium heat. Add the oil.

6. Toss in the mustard seeds, let it splutter before you add the split black gram dhal. Fry the lentil till it is lightly browned. Add the curry leaves, sauté for a minute or two and then add the chopped onions and sauté, till the onions are translucent.

7. Next add in the moringa leaves and sauté for about 5 - 7 minutes. Then add the cooked green gram to the mix, together with the coarsely ground paste. Stir and mix all the ingredients well, and then add salt and water to cook.

8. Let the curry cook until the moringa leaves are tender and the curry is thick. Finally switch of the flame and add the lime juice to the dish and stir.

Serve either with plain rice, chapattis or rice preparations such as sambar and rice or rasam and rice or curd rice, lemon rice, etc.

 

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