Drumstick leaves with dhal

Green has never been a fussy thing in my repertoire. I just remember having in form of Poriyal (stir fry), Masiyal (Coarsely ground green with chillis & garlic) and with dhal (lentil). My mom makes sure; we all get green (called Keerai) in any form on a everyday basis. Being kid, I enjoyed the Masiyal served in hot plain rice and a dollop of ghee (clarified butter) or with dhal & green.

If you were someone from Tamil Nadu (Southern India), the drumstick leaves or vegetables (drumstick) would be a very familiar green. The tree thrives well in hot and arid region, pretty much many houses own in their backyard. The branches are so slender after slight wind or rain they just broke apart. Usually, after a rainy day, everyone shares with their neighbor this nutritious packet leaves and vegetables.

Yes, the leaves are highly nutritious in beta-carotene, Vitamin C, protein, iron and potassium.
In US, the tree is know as Horseradish tree and in India Drumstick tree or (murungai maram- in tamil). Moringa Oleifera is biological name given to the tree.
Well, In South –Africa, the tree is used to combat malnutrition especially among nursing mothers and children. The tree is locally grown and is much cheaper than go and buy some milk and egg for them.
For more detailed information visit here.

Left sideshown is younger leaves (pale green) : usually used with dhal or even flavor the ghee

Right side: mature (darker green) good for preparing stir fry

In US, I get this drumstick leaves on and off in Indian stores. So whenever, I see, I just buy a big bunch, clean, rinse, use and even store in my freezer for later use. The leaves tastes great with dhal, I share one of my mom simple and delicious recipe.

Drumstick leaves with dhal

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Ingredient:

Dhal (toor dhal):1 /2 cup

Drumstick leaves (murungai keerai): 1 cup (loosely packed) -leaves only rinsed
Salt: ½ tsp more or less according ur taste bud

Seasonning:

Oil: ½ tsp
Urad dhal: ½ tsp
Dry red chillis: 4 Broken into small pieces or more

Method:

Cook the dhal with 3 cups of water in a pressure cooker ((3 whistles in high flame) or in in stove top until they re soft to touch.
Now add the rinsed leaves only and cook until they turn colour (about 6 to 7 minutes).
Now, do the seasoning , heat the oil in small pan, add the urad dhal and chillis.When they are little fried pour into the cooked dhal and leaves.
Using a hand blender, try to blend the chillis with the leaves.Adjust the salt at the end.

Serve with hot rice and little ghee on top.




Tamil Nadu strong belief about this tree and vegetable (drumstick)
1.Eating drumstick will increase sexual mood.
2.Night time, the tree is owned by the ghost!

He he, in my opinion, both are funny! After knowing about this leaves are you going to skip not buying :)
In India and even in South –Africa , the leaves are cheaper than milk and egg. But in US, is totally the reverse!

My drumstick dhal is ending to Weekend herb blogging started by Kalyn and this week Divya will be hosting gladly.