Murungai Keerai Parappu (Drumstick Leaves & Lentills)

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Preparing murungai keerai can be a pain in the you-know-what. But it’s so worth it. Here’s another quick recipe. 

You’ll need (for the dal):

  • 1/2 cup toor dal (washed and drained)
  • Pinch of turmeric
  • 1 garlic clove (peeled)
  • water

You’ll need:

  • 1 cup murungai keerai leaves
  • 3 cloves garlic (peeled and sliced)
  • 1/2 tomatoes (chopped)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 dried chillies
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • pinch of hing
  • salt to taste
  • pinch of sugar
  • oil

Method:

Pressure cook  dal with turmeric, water and garlic until soft. Add sugar and set dal aside.

In a pot heat oil, Add mustard seeds, dried chillies, cumin seeds and hing. Then add garlic and tomatoes and cook until soft. Add red chilli powder, turmeric powder, coriander powder and garam masala. Stir well.

Add murungai keerai and cook until leaves are soft.

Add keerai mixture to dal and stir well. Salt to taste. Serve hot with rice. Enjoy!

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