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Drumstick Blossom and Greens Lentil Stew

 INGREDIENTS:

  1. Split Yellow lentils (Moong Dal) 1/2 cup
  2. Drumstick (Moringa) Blossoms 1 cup
  3. Drumstick Leaves 1/2 cup
  4. Ginger 1-inch grated
  5. Green Chilis 1-2 finely chopped
  6. Turmeric Powder 1/2 tsp
  7. Red Chili Powder 1 tsp
  8. Salt and Sugar to taste
  9. Mustard oil 2 tbsp
  10. Cumin Seeds 1 tsp
  11. Onion 1 finely chopped
  12. Garlic Cloves 4-5 
  13. Dry Red Chili 1

METHOD:

Serving Size: 3-4

Remove the leaves from the stems and rinse them well. Wash the blossoms and keep aside.

Lightly roast the moong dal until they turn a pale golden color and release a nutty aroma. Wash the dal well, then cook it with 2 cups of water, turmeric, green chillies, and salt. Cook until the dal is soft but not mushy. If it's too thick, add a splash of hot water to reach a stew-like consistency.

Add the moringa leaves to the simmering dal and cook for 3-4 minutes until the leaves are tender. Do not overcook. By doing so, the leaves will retain their vibrant green color. Fold in the drumstick blossoms. Simmer only for 1-2 minutes. The flowers should be soft but still visible. Season with salt and sugar.

In a pan, heat mustard oil. Temper it with cumin seeds and dry red chili. Add chopped onion, ginger and garlic. Sauté until they are lightly golden and aromatic. Turn off the heat and add red chili powder. Immediately pour over the stew. Cover the pot with a lid for 1-2 minutes to trap the smoky aroma of the tempering.

Top with sautéed garlic slices and fried dried red chillies, and serve with steamed rice or roti, alongside a small bowl of curd and a light salad.






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