We have a drumstick leaf fest going on in our house. I brought home two bunches of them when there are fewer of us here than normal, so it is drumstick leaves each day. Not that this is a problem as they are the new “super food”, although outside of India it is more likely that you will find them in a pill rather than as a delicious bag of greens in your Green Grocer’s shop.
We have had Sambar and Dal and Thoran with the leaves, and so today we are making an Indian style soup. These soups are simple, and allow the wonderful tastes and textures of the vegetables to shine through, enhanced and supported with a few spices.
Indian Soup with Drumstick Leaves
1.5 cups drumstick leaves
0.25 cup coconut milk (optional)
0.5 Tblspn coriander seeds
1 tspn cumin seeds
1 tspn black pepper corns
2 pippali long peppers (optional)
1 tspn fennel seeds
3 garlic cloves
2 Indian dried red chillies, or to taste
1 tomato, chopped
0.5 tspn turmeric powder
1 large onion, chopped
0.5 Tblspn ghee
Dry toast the coriander seeds, cumin, black peppercorns, fennel seeds and long pepper, separately, until each one is toasted and a delicious aroma arises.
Saute the chopped onions and garlic in the ghee until soft and just browning.
Grind the spices, tomato and onions to a paste, and combine in a saucepan with 6 cups water. Add the drumstick leaves and simmer for approx 20 mins or until the leaves are tender. Add more water as needed.
Add the coconut milk, season, and serve.
recipe notes and alternatives
Use the top water after cooking dal as part of the stock, or make a lovely light Indian stock.