The ingredients are :-
- 1) Moringa leaves, about 4 to five cups. (Read on for the trick, how to remove the stems)
- 2) half cup raw peanuts,
- 3) half cup tuvar or moong dal,
- 4) 2 tablespoon ghee,
- 5) 1 teaspoon turmeric powder,
- 6) ½ teaspoon asafotida,
- 7) 2 green chilies, chopped.
- 8) 1 red chili, broken into pieces,
- 9) 4/5 garlic pods, beaten with skin on,
- 10) salt to taste,
- 11) 1 teaspoon sugar or gor,
- 12) 2 tablespoon grated fresh coconut (optional)
These leaves are very small and it is rather difficult to remove them from the stems. (You need to remove the stems as they do not cook very well). When you buy the bunch from the market, do not wash it. Tie it tightly in newspaper or a cloth. Leave it overnight, like this. Next day untie it and shake over a large plate or thali. Most of the leaves will fall from the stems. Pick up the small sticks from the fallen leaves. Then wash the leaves in plenty of water and drain them in a colander. There is no point in chopping them, as they are already too small. You need to pressure cook them, as they do not cook very well, otherwise.
- 1) In a pressure pan, heat 1 tablespoon ghee and add the groundnuts and stir fry them.
- 2) When they are done add the leaves and continue frying them. Add turmeric and asafotida.
- 3) Fry till the leaves wilt and change colour,
- 4) Add tuvar or moong dal and mix very well. Add two cups water and let the mixture come to boil,
- 5) Close the lid of the pressure pan. Lower the heat and pressure cook it for 7 minutes.
- 6) Let the pressure drop, then open the lid. Add salt and sugar or gor. Mix well.
- 7) In another pan heat remaining ghee and add the beaten garlic pods, and red chili. When they are done, add to the cooked vegetable. Add grated coconut, if using.
Enjoy with any roti, or rice.