Moringa Dal || Munagaku pappu

Moringa is an Indian superfood now widely popular in US in the form of supplements. In India we use the fresh leaves to make Dal,crepes, curry, salad etc and the moringa pods are also used in the same way. Moringa is super nutritious and delicious as well. I remember that my grandmother house used to have a tall moringa tree in the backyard and every weekend my mom and my aunt used to go get their share of moringa pods and leaves 🙂 (along with curry leaves etc). The same recipe can be followed on regular pressure cooker as well(cook for 4 to 5 whistles).

Few fun facts :

– India is the largest producer of moringa, with an annual production of 1.1 to 1.3 million tonnes of fruits from an area of 380 km²

– Protein Rich, 9.4 g (per 100 g) –

Contains vitamin A, C, and E; calcium; potassium

– It helps reduce blood sugar/diabetes

– Antimicrobial and antibacterial properties and many more 🙂

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Notes : 

1. Moringa leaves will make dal cook slow or little uncooked, so cooking long time will give best results around 20 mins.
2. Don’t use stalks of moringa, as they are tough
3. Easily remove the moringa leaves by running the stem in between two fingers(see video), the leaves will come off easily.