By Dr. Sirisha Potluri:
Ingredients:
-2 cups moringa leaves ( fresh or dry)
⁃2 cups of brown lentils (soaked overnight)
⁃6-8 tomatoes (thinly diced)
⁃12 cloves of garlic
⁃4-5 green chili
⁃4 curry leaf springs
⁃2 medium red onions (thinly diced)
⁃1-2 big bunches of cilantro
⁃2 large Indian cucumbers (round cucumbers available at Indian Grocery Stores)
⁃Indian Spices (turmeric, red chilli powder, fenugreek seeds, cumin seeds,mustard seeds etc.)
⁃1-2 Tbsp. Tamarind paste
Instructions: Stove top method.
0.Heat a thick bottom pan and add 1/4 tsp. Of fenugreek seeds and roast them on a slow flame
0.Now, add mustard seeds, cumin seeds,curry leaves, diced onions, and green chili and sauté them.
0.Peel the Indian cucumbers and cut them into cubes (we can leave the seeds in or take them off)
0.Add these cubes into the pan and sauté for 1-2 minutes; Then cook them with the lid on for 3-4 minutes
0.Now, add thinly chopped tomatoes and cook everything together for 2-3 minutes.
0.Now add the soaked/washed lentils and mix everything and cook with the lid on for 6-8 minutes on low to medium flame.
0.Now add red chili powder, turmeric, tamarind paste, and chopped garlic and cook for a few more minutes. Once the lentils are soft to the touch, turn off the flame and add thinly chopped cilantro and moringa leaves.
0.Add salt to taste at this stage ( salt is optional)
Instant pot method- Add all the spices, cucumbers and lentils and cook on high pressure for 10 minutes. Once pressure is released naturally, add thinly chopped moringa leaves and cilantro.
Notes:
⁃Soaking lentils overnight helps to cook them faster
⁃Adding fenugreek seeds brings out a very nice flavor
⁃If you don’t have tamarind paste, replace it with lemon juice
⁃This tastes great with brown rice, roti, etc.
