This Moringa Dhall recipe is contributed by Janaki. The recipe features the use of Moringa Leaves, which is a forgotten ingredient by many.This recipe was shared with us by The Forgotten Food Network.
The Forgotten Foods Network is a global initiative that collects and shares information on foods, recipes and traditions that are in danger of being lost. By creating this network, we will discover foods that can transform the way we eat and could nourish us in the future. For more information, visit forgottenfoodsnetwork.org
- 110gm Dried Split Chickpea (Dhal Gram)
- 2gm (2nos) Dried Chillies
- 15gm Cooking Oil
- 1.5gm Mustard Seeds
- 1gm Cumin Seeds
- 13gm Garlic, chopped
- 45gm Red Onion, chopped
- 1.5gm Turmeric Powder
- 3gm Chilli Powder
- 5gm Tamarind Paste
- 25gm Moringa Leaves
- 3gm Salt
- Soak lentils in water for at least 4 hours. Drain off the water. In a small pot, bring the soaked lentils and 450gm water to a boil over medium high heat. Reduce the heat to medium low, let simmer until lentils are tender and water dries off, about 25-30 mins. Stir occasionally to ensure even cooking and prevent sticking to bottom of pot. Add more water if necessary.
- Soak dried chillies in hot water. Once softened, remove and cut into 2-inch pieces. Set aside.
- Heat oil in a medium saucepan over medium. Add mustard seeds and cook until crackle. Then add cumin seeds. When cumin seeds are starting to brown, add onion and cook, stirring often, until slightly brown, about 3 mins. Add garlic and fry until golden brown.
- Add dried chilli, turmeric powder and chilli powder. Stirring constantly, fry until the mixture is aromatic.
- Stir in lentils, tamarind paste and 200gm water.
- Bring to a boil over medium-high heat, then reduce heat to medium low and let simmer for 10-15 mins, until lentils are softened and gravy is thickened.
- Add moringa leaves, stir to combine. Simmer on medium-low for 2-3 mins to wilt the leaves.
- Season with salt. Serve warm.