Murungakeerai Paruppu Rasam (Moringa leaves dal rasam)

As you all know the Moringa leaves are rich in iron we must include in our diet regularly.  This rasam includes dal so that you don't need to prepare an extra curry for your meal😉.

Cooking time: 15 mins

Serving: 4

Ingredients:

Moringa leaves - 1 full cup (tightly packed)
Moongdal - 2 tbsn
Tomato - 1 (big, sliced)
Lemon juice - from half a lemon
Mustard seeds - 1/4 tspn
Cumin seeds - 1 tspn
Turmeric - 1/4 tspn
Asafoetida - 1/8 tspn
Sesame oil - 1 tspn
Salt to taste

To Grind:

Ginger - 1 1/2 inch
Cumin seeds - 1 tspn
Coriander seeds - 1 tspn
Peppercorns - 1 tspn
Coriander leaves - 5 sprigs

Method:

1. Grab all the ingredients.

2. Cook the moongdal in IP. Wash and soak the dal in water for 1/2 an hour. Then cook for manual / pressure cook for manual 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR. Mash it well and keep aside.

3. Grind the ingredients for it into a coarse mixture.

4. Cook the drumstick leaves with a pinch of turmeric in 2 cups of water for 12 mins (12 mins if the leaves are tender otherwise 15-18 mins) and keep it side.

5.  Heat a pan. Add oil, mustard seeds, cumin seeds and asafoetida.

6. Add tomato, salt, turmeric. Add the grinded mixture. Saute well until the tomato becomes mushy.

7. Add the drumstick leaves along with the cooked water, cooked dal and add a cup of water. Mix well.

8. Cook until it becomes frothy.  Switch off. Add lemon juice.

9. Enjoy the  tasty and healthy murungakeerai paruppu rasam with hot rice.

Notes:

You can have any spicy side dish like simple potato fry, baby potato fry or raw banana fry for this rasam....
For non vegetatarians quail egg fry, spicy tawa egg roast, cumin pepper egg masala will be good for this rasam.