Of all the greens, next to coriander leaves my favorite greens happen to be murungakeerai aka Drumstick leaves. It could probably be due to the fact that I grew up eating it on a daily basis and let me not forget to mention that every household in Grandma’s place used to have at least 3 of these trees in their backyards and add to that my grandpa’s insistence on having to eat at least one green dish for the day, these leaves were cooked so frequently. But of course it is very very difficult to get these leaves here now-a-days.
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Today’s recipe is my MIL’s recipe which I love very much for its simplicity and the distinct way in which it is flavored. The cooking time of the leaves are nil. Yes, you read it right. This recipe is downright simple, uses minimum ingredients, mildly spiced, packed with nutrients and flavors yet tastes out of the world when served with hot rice and a dash of ghee. Here, I had used even the blooms of the tree along with the leaves.
Murungakeerai Paruppu / Drumstick Leaves Dal
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 3 – 4
Ingredients:
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Murungakeerai / Drumstick leaves – ½ cup
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Tur Dal / Tuvar Dal – ¾ cup
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Sambar powder – 1 tsp
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Turmeric powder – ¼ tsp
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Vengaya kari Vadagam – ½ tsp
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Oil – 1 tsp
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Salt – to taste
Instructions:
Wash tur dal and along with turmeric powder and enough water, pressure cook till soft. Remove after the pressure is released and mash well adding enough water to the consistency you want the dal to be.
Transfer the dal mixture to another pan. Add sambar powder, salt and let it come to a boil. Cook over low flame for another 5 minutes till the raw smell of the sambar powder goes off.
Now add the drumstick leaves, mix well. Close with a lid and switch off stove.
Meanwhile heat a pan with oil and season with vengaya kari vadagam. When it sizzles, remove the lid and pour the seasoning over the dal. Mix and once again close with the lid.
Let it be for 5-7 minutes for the leaves to get cooked in the heat and for the aroma of the seasoning to get imbibed.
Serve hot with rice to which a dash of ghee has been added along with this potato roast.
Notes:
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If you do not happen to have kari vadagam for seasoning, just season with mustard, followed by cumin, asafetida and finally with 2-3 cloves of finely chopped garlic. Let the garlic change color to a deep brown before adding to the dal.
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This dal tastes best only when served hot and that too with rice only.
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This will not go that well with rotis or any flat breads.
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Adjust the chilli powder as per your taste buds.
healthy dal..
OMG u r tempting me .. its my favourite. its tough here to get these leaves.
yummy and healthy dal...
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Very inviting click. Delicious..
Looks so nice and yum.
Such a simple and yummy dal! Nice recipe dear..
yummy !!!
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Healthy and comfort food dear
Delicious and healthy preparation...I love this parupu anytime 🙂
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delicious ,iron rich dal!!
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So Yum, never tried curry using drumstick leaves although have eaten drumsticks curry. Will definitely give this a try if I find these leaves here
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Delicious n healthy too
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looks yum.
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aaha - now this one is a dish I would enjoy ! power packed totally; slurp !
Never tried drumdticks leaves before. Actually, and m really ahamed to admit this, never knew that the leaves can be used :(. Your dal looks scrumptious. Would love to have this with hot steamed rice. yum yum!!
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Thanks Radhika 🙂 Yes the joy of growing one's own vegetable is beyond compare - But we are somewhat limited in our variety esp when it come to Indian veggies - How I would love to have a drumstick tree in my back yard and make this delicious looking dal with the greens 🙂 Used to love it!
Murunga keerai is my fav green.. love this dal u made
Hi Radhika,
I made this for lunch today. I decided to try this dish on the day you posted. had difficulty in getting the murugani keerai since it is not available in the market, here in Mangalore. Simple dish and I liked it very much, had it with rice and potato roast.
hey thanks for trying and giving the feedback Priya.