Murungai Keerai Kootu | Moringa Leaves Kootu | Drumstick Leaves Kootu

Ingredients

• 1/4 Cup Moong Dal ((~60 gms))
• 1 Cup Moringa Leaves ((~35 gms))
• 1/4 tsp Turmeric
• Salt to Taste
• 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))
• 2 tsp Oil ((Coconut oil preferred))
• 1 tsp Udad Dal
• 1 tsp Mustard Seeds (Rai)
• 2 Red Chillies

Instructions

1. 1

   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.

2. 2

   Use a heavy ladle to mash the dal well. Set aside.

3. 3

   --- Making the Masala ---

4. 4

   Over medium flame, heat the oil.

5. 5

   Add udad dal and chana dal, and fry till they are light golden brown.

6. 6

   Add the red chillies, fenugreek seeds, and pepper seeds. Stir-fry for a minute.

7. 7

   Add the coriander seeds and stir-fry till aromatic.

8. 8

   Remove from heat and add the coconut. Mix well.

9. 9

   After the mix cools a bit, grind to a fine paste with about 3-4 tbsp water.

10. 10

    --- Making the Murungai Keerai Kootu ---

11. 11

    Add the ground masala and salt to the cooked dal and leaves. Mix well.

12. 12

    In a ladle, heat the oil.

13. 13

    Add mustard seeds and wait till they splutter.

14. 14

    Add udad dal and wait till it turns light brown.

15. 15

    Add split red chillies.

16. 16

    Add the tempering to the kootu and mix well.

17. 17

    Cover and let the kootu rest for at least 15 minutes before serving with rice or roti.