Tuesday's dal. Slightly green. Slightly richer. Nobody notices the difference.
In Hindi: Moringa Ki Dal | Time: 25 minutes | Serves: 4
You need
- 1 cup toor dal, washed
- 2 tomatoes, roughly chopped
- 1 tsp turmeric
- Pahadi Namak (rock salt) to taste
- 1 tsp Moringa Ki Patti (moringa powder) — added off the heat
- Tadka: ghee, mustard seeds, dried red chilli, curry leaves
Method
Pressure cook dal with tomatoes, turmeric, salt, and water (3 cups) for 3–4 whistles until completely soft. Open, mash slightly. Remove from heat. Add moringa powder and stir well — the dal goes slightly green. Prepare tadka: heat ghee until shimmering, add mustard seeds and wait for them to pop, add dried chilli and curry leaves for 10 seconds. Pour over dal immediately. Serve with rice.
Why add moringa off the heat
Moringa is sensitive to heat. Adding it after cooking preserves the vitamin C and keeps the colour bright green instead of army brown.
