Moringa or Drumstick Leaves are packed full of goodness, and are only now being discovered outside of India. Good Asian shops will stock these leaves in season, so keep an eye out for them.
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.
One last item we are making in this particular focus on Moringa leaves is a podi, or South Indian spice powder. For this, the leaves are dried quickly and then powdered. Simple, easy and quick.
We like to make our own seasoning from Moringa Leaves. Moringa Leaves are the next big superfood to come to the West from India, but available mainly in pill form. Many will never have seen a fresh Moringa Leaf! We love to cook with them, dry them, and use them as a seasoning in a powdered form. Our Moringa tree is growing well and we hope to have our own leaves next season.
There are a lot of Drumstick Leaves (Moringa Leaves) available now, so we have been buying them and painstakingly stripping the leaves from the stalks. When Moringa Leaves become the next superfood, remember that India has been using them for centuries. (Turmeric too.) And the leaves are very tasty – a slight bitterness adds a delightful flavour note to dishes.
Tonight we made a dal with Mung and added Moringa Leaves. Usually Moringa Leaves are used with Toor Dal, but as we have already make Sambar with them, tonight we chose split yellow mung. The sweetness of the mung with the bitterness of the leaves is a delightful combination.
Browse all of our Drumstick Leaf recipes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Moringa Leaf Dal | Dal with Drumstick Leaves”
Thorans are delightfully delicious, simple and quick dishes from the South of India that can form part of a meal, or can be eaten just with rice. Today our recipe is for Drumstick Leaf (Moringa Leaf) Thoran. The recipe is the same as all thorans – a tadka, some onion perhaps, the vegetable and some coconut. Delicious.
Also try Moringa Leaf Dal.
Occasionally the local Asian shop has Drumstick Leaves (also known as Moringa, Mungarai Keerai and Murungai Keerai) and we are always excited to bring a bunch home. One of our favourite ways to use them is to make a Drumstick Leaf Sambar. It is a standard sambar with an onion tadka, into which the cooked leaves are stirred. The flavours are allowed to develop and the sambar is served with rice.
The leaves, unless very tender, are quite tough to digest, so make sure you cook them well.
This recipe can also be made with the various types of Amaranth leaves.
Browse our Sambar recipes, and Drumstick Leaves dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Mungarai Keerai Sambar | Drumstick Leaves Sambar”
Drumsticks are long, bean-like vegetables, sometimes 30 – 45 cm long, that grow on very tall trees in South India and some other states of India. They are incredibly healthy to eat, as are the leaves of the Drumstick trees. They are reminiscent of drumsticks ad have a hard, green outer shell. There is an art to eating this vegetable, and we share that below.
In India they are commonly referred to as Moringa Leaves, and each language will have its own name for them. In Bali/Indonesia they are called Daun Kelor.