Moringa Leaves Rice

# of servings:  4	Cooling Time: 10 mins
Preparation Time:  30 mins	Cook Time:  20 mins

This is a delectable twist to the familiar lemon rice.  De-stalking the leaves takes some time, but the effort is totally worth it when this rice is ready!  Moringa (drumstick) leaves (Nugge soppu) are as nutritious as they are delicious.  Rich in vitamin C, potassium, calcium, protein, iron, and amino acids, they are very beneficial to everyone.  

Ingredients:

• Rice - 2 cups
• Moringa (drumstick) leaves - 1 large bunch (3 cups of leaves)
• Lemon - 1 (zest and juice)
• Green chili paste - 1.5 tsp
• Turmeric powder - 0.5 tsp
• Salt
• Mustard seeds - 1 tsp
• Urad daal - 2 tsp
• Chana daal - 2 tsp
• Peanuts - 0.25 cup
• Cashews - 1 fistful

Method:

• Wash and drain the rice
• Add 4 cups of water (1:2 ratio) to the rice, along with salt and 2 tsp of oil
• Pressure cook ('Pressure' mode for 3 mins. in IP)
• Wash and de-stalk the moringa leaves
• Zest the lemon and extract the juice
• In a small vessel, take 2 tbsp of oil and heat
• Season with mustard seeds, urad daal, channa daal, peanuts and cashews.  Stagger and add each of these, giving a minute or two for each to fry before adding the next one
• Scoop these out and set them aside
• When the rice is cooked, spread it out in a bigger tray/vessel and allow it to cool down a little (at least 10 mins).  Be sure to give this time or the rice will become a mushy lump 
• In the same oil (in which cashews were fried), saute green chili paste, turmeric and moringa leaves, on medium flame
• When the leaves are cooked and wilted, add a little salt and turn off the stove
• Put the fried peanuts, cashews, etc on the rice, along with the lemon zest and lemon juice
• Also add the moringa leaves, etc on to the rice
• With the hand, gently toss them all to mix well, making sure that there are no white spots in the rice
• All the rice should have turned yellow, with the spices and toppings mixed evenly
• Serve immediately.  This tastes best when freshly made.  (Sitting it will make the flavors milder)

Tips and Tricks:

• Adding salt while cooking the rice ensures even distribution of salt
• Adding salt and oil while cooking ensures separate grains of rice rather than mushy rice
• Daals need more time in the oil.  Peanuts and cashew are bigger, softer and roast quickly.  Adding daals first, followed by peanuts and then the cashew makes sure that all are fried evenly
• Zest gives a stronger punch of flavor rather than just the juice.  Adding it on the rice directly keeps the tang well.  

Pictures: 

Final Outcome: