A traditional Indian Tadka Dal made with fresh Moringa leaves. Moringa is a native tree to India and tropical areas of the sub continent, moringa has mildly tasting leaves and fruit also called drumstick tree or horseradish tree. It is a very popular green in South India specially for its fruit which actually look like drumsticks. A nutrient dense plant known to be rich in calcium, iron and potassium, Vitamin A and C. Dried and ground moringa leaves are sold as a superfood boosters to be added to smoothies, drinks etc.
A seasonal green that is getting popular and can be grown in Zone 8-10 in the U.S. This leafy greens is widely available in the summer months in Indian grocery stores, farmers markets and Asian markets. Other substitutes are the common spinach, baby kale, amaranth leaves or fresh fenugreek leaves.
Ingredients
- Dal (Split Lentil): we used one of the most common variety of lentils and is readily available at most grocery stores for this recipe. Red spilt lentils are easy to cook, to find and easy on the gut.
- Spices: This dal recipe calls for simple pantry staple spices such as cumin seeds, green chili, hing(asafetida)and turmeric.
- Garlic and ginger: Fresh is always ideal. You can also substitute premade paste for each.
- Moringa leaves: Moringa is sold as branches, each branch has smaller branches with small leaves. The easiest was to remove the leaves is to gently pinch the bottom of the branch with your thumb and index finger and run it along the branch to remove the leaves. The small branches that the leaves are attached to are tender and can be eaten.
- A seasonal green in the U.S this leafy greens is widely available in the summer months in Indian grocery stores, farmers markets and Asian markets. Other substitutes are the common spinach, baby kale, amaranth leaves or fresh fenugreek leaves.
- Final Tadka: by now you probably know what tadka is. It is the final tempering used to inject more flavor into a recipe specially things like dal. In most cases ghee is heated and spices or garlic is sizzled and poured over the freshly made dal to inject that wonderful finishing flavor that takes the dish over the top.
Cooking The Dal
- Rinse the lentils well, soak to speed up the cooking process, then drain, and place the dal in a deep saucepan, and add water. I like to keep the lid ajar since the steam builds up and tends to cause the dal to boil over.
- If you’re cooking it over the stovetop, remove the foam that rises to the top.
- Optional step: Slightly mash the lentils along the sides of the pot with your wooden spoon. This isn’t necessary here because cooking the dal low and slow naturally breaks down the dal to the perfect consistency.
Tadka
It is the final tempering used to inject more flavor into a recipe specially things like dal,. Ghee or oil is heated. Spices or garlic is added so they sizzle, then poured over the freshly made dal to inject that wonderful finishing flavor that takes the dish over the top.
Moringa Leaves Tadka Dal
Equipment
- large saute pan
Ingredients
- 1 cup red spilt lentils(masoor dal) rinsed and soaked in water for 30 minutes you can use spilt moong, or pigeon peas(arhaar dal) instead
- 4-6 cups fresh moringa leaves or baby kale/spinach washed and chopped
- 4 cloves garlic minced about 1 teaspoon
- 1.5 inch fresh ginger minced about 2 teaspoons
- ½ tsp ground turmeric
- 1 green chili hot or mild to suit your taste
- 1 tsp cumin seeds
- ½ tsp asafetida
- 1 tbsp ghee or any neutral oil
- 1 tsp kosher sea salt
- 1-2 tbsp lemon juice
Tadka(Tempering)
- ½ tsp red chilli powder hot or mild to suit your taste
- 2 tbsp ghee for tadka
- 2 cloves garlic minced
Instructions
- Rinse the lentils well, soak to speed up the cooking process, then drain, and place the dal in a deep sauce pan, and add water. I like to keep the lid ajar since the steam builds up foam and tends to cause the dal to boil over. If you’re cooking it over the stovetop, remove the foam that rises to the top. Cook for 15-20 minutes on a medium simmer until the lentil is tender. Optional: Mash the lentils slightly along the sides of the pot with a ladle or wooden spoon. This isn’t necessary if you cook the dal low and slow breaking down the dal to the perfect consistency.
- In a separate sauce pan, heat a tablespoon of oil or ghee to medium heat. Once hot add cumin seeds, hing, turmeric and green chilies. Allow them to sizzle for a few seconds, be careful not to burn them. Now add the minced garlic and ginger and stir for a few seconds again. Add the chopped moringa greens and stir so the leaves wilt a little.
- Add the cooked lentils and stir. Add sea salt to taste. Bring it up to a boil and lower the heat to a simmer. Stir frequently so the dal doesn't stick to the bottom. Simmer for 3-4 minutes.
- To Temper: heat the ghee in a separate small pan. Add the garlic and red chili powder. Allow to sizzle for a few seconds. Now pour this over the dal. Stir, taste and add more salt if needed. Take it off the heat stir in the lemon juice. Serve with rice, or roti! Enjoy!
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