Friday, August 24, 2012

Drumstick Leaves Gravy / Sambhar

There are days when I have so much to share and days when I just let the happening be with no announcements :) Good thing is I ensure my 'life is happening' at all times :)

After a long time, I managed to get some 'Drumstick Leaves' fresh from the garden. The tree goes by the botanical name of 'Moringa Oleifera'. Many parts of this tree are edible. The leaves are the most nutritious and richest in 'Iron' amongst all spinach. You can easily cook varieties of dishes using these leaves. I am sharing the gravy that I prepared today.

Drumstick Leaves Gravy / Sambhar:
  1. Drumstick Leaves                  - a bunch
  2. Green Chillie                          - 1 or 2
  3. Ginger                                   - Small piece
  4. Small Onions                         - 10 (you can also use the regular onions)
  5. Tomato                                  - 2
  6. Tamarind                               - Small lemon size (Optional; Use if the Tomato is not ripe)
  7. Coriander Powder (Dhaniya) - 2 tbspn
  8. Chillie Powder (Mirchi)         - 1-1.5 tbspn preferably should be less spicy)
  9. Turmeric Powder (Haldi)        - 1 tspn
  10. Mung beans (yellow, skinned and split) - 1-2 Serving spoons (as you like the % of dhal in your dish)
  11. Asafoetida (Hing)                   - a pinch
  12. Salt                                        - to taste
  13. Refined Oil                             - 2 tspn
  14. Mustard Seeds                       - 1 tspn
  15. Jeera                                      - 1 tspn
  1. Boil the dhal separately with turmeric powder
  2. In a kadai, add oil. To the warm oil, add mustard seeds. As it splutters, add jeera. Allow it to splutter. 
  3. Add diced ginger, slit chillie, and onion. Allow the onions to turn pinkish.
  4. Add tomato and allow it to cook.
  5. To this mix, add Coriander, chillie powder (alternatively, you can replace it with equivalent Sambhar powder) and salt.
  6. Add the leaves & the boiled dhal (alternatively, you can use Thuvar dhal)
  7. Add water based on the consistency you need
  8. Close and allow it to cook - should take 10 mts max
Final output:

Its an easy to make & a delicious dish soft on your stomach.

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