Drumstick Leaves Poriyal with Mung Dal

In my drumstick leaves dal post, I have mentioned that I have also tried drumstick leaves poriyal. Poriyal is the Tamil word used for sautéed or fried vegetable dish. A fried or sautéed vegetable side dish is always served with sambar and rasam in Tamil Nadu. This drumstick leaves poriyal is very easy to make and tastes yum. Drumstick leaves and mung dal compliments each other in the recipe.

Drumstick leaves or Moringa leaves which are locally called as Murungai Keerai are slightly bitter in taste and their bitterness is very well balanced when we add pinch of sugar and earthy mung dal. Fresh grated coconut is mostly used in poriyal’s in Tamil Nadu at the end. This not only enhances the taste and flavour of the recipe, but also gives nice texture to the recipe. A hearty and healthy poriyal is a winter warming recipe which goes perfectly with dal and rice. Do try this out simple and vegan recipe today.

Drumstick Leaves Poriyal with Mung Dal

INGREDIENTS:

• 2 cups/1 bunch tightly packed Drumstick leaves
• 3 tbsp. Yellow mung dal
• 1 Onion, sliced finely
• 1 tbsp. Red chili powder
• ½ tbsp. Cumin seeds
• ½ tbsp. Urad dal
• ½ tbsp. Chana dal
• ¼ tbsp. Turmeric powder
• ¼ tbsp. Sugar
• 3 tbsp. fresh grated Coconut
• 2 tbsp. Oil
• Salt as per taste

How to make Drumstick Leaves Poriyal:

PREPARATION:

• Pluck only leaves and discard the young stems. Wash thoroughly and leave it to dry on kitchen towel or tissue for 5-10 minutes.
• Dry roast yellow mung dal on low flame until light brown, remove onto a plate. Upon cooling, wash and cook dal by adding enough water, until dal turns soft (not mushy). Drain the excess water and set aside.
• Heat oil in a skillet and add cumin, urad dal and chana dal. Fry till cumin seeds starts to splutter. Add in sliced onions and fry till translucent.
• Stir in drumstick leaves and fry on medium heat by adding salt, sugar and turmeric powder. Cook on medium flame until drumstick leaves start to wilt. Now add cooked mung dal and stir until leaves and mung dal are nicely combined.
• Let this cook for another 2-3 minutes and add in red chili powder. Adjust salt and stir in fresh grated coconut. Combine well and turn off the flame.
• Serve warm with rice and dal. I served this with drumstick leaves (Murungai Keerai) dal, sago papads, curd chili and mango pickle.
• Last but not least add your ‘love’ to make the dish ‘YUMMY’.