| # of servings: 4 | |
| Preparation Time: 10 mins | Cook Time: 25 mins |
Called by many names, 'moringa' or 'drumstick' leaves, 'nugge soppu' takes little more time to destalk than the actual cooking itself. But once done, it is as delectable as it is beneficial due to its nutrients. Great to eat with some rice, roti or chapati.
Ingredients:
- Moringa (drumstick) leaves - 1 large bunch (3 cups of leaves)
- Tur daal - 0.5 cup
- Turmeric - 0.5 tsp
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Urad daal - 1 tsp
- Channa daal - 1 tsp
- Green chili paste - 0.5 tsp
- Coconut - 0.75 cup
- Lemon - 0.5
- Salt
Method:
- In a pressure cooker vessel, add the tur daal and add 2 cups of water along with turmeric
- Set it to pressure cook ('Pressure' mode for 2 minutes in IP).
- Destalk the moringa leaves and set aside
- When the daal is cooked, drain out the water completely, save the water and set aside the daal
- In a tbsp of oil, season mustard seeds, cumin seeds, urad daal and channa daal ('Saute' mode in IP)
- Add green chili paste and saute
- Add the moringa leaves and saute
- The leaves cook in under a minute and start to release the oil
- Add the drained daal and mix well with a light hand
- Add the grated coconut and lemon
- Turn off heat and toss well
- Serve hot with rice, roti or chapati
Tips and Tricks:
- Be sure to not overcook the daal into a mush. The daals need to be separate grains
- Destalk the moringa leaves well. It is not enjoyable to get chewy fibrous stalks in the middle of a soft sabzi
- Be sure to use toss and mix with a gentle hand to avoid making a mushy lump
Pictures:
Final Outcome:
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