Drumstick leaf sambar recipe.
Drumsticks – I love them and cook a lot with them. In fact, if you ask me what my favourite huli or sambar is, it’s without a doubt drumstick huli. I rarely cook with the leaves and flowers though. I had used the flowers a few times in Calcutta to make fritters, and they taste really good. But the first time I cooked with the drumstick leaves was here in Melbourne. On our regular trip to the farmers market, my husband found the drumstick leaves and was delighted ‘Sojne Paata’. You guessed the rest!
Drumstick leaves or moringa leaves are very nutritious – it a superfood. A small serving of the humble-looking moringa’s tiny leaves has seven times the amount of vitamin C of an orange, four times the calcium of milk, and four times the beta-carotene of carrots.
I cooked drumstick leaves with toor dal the same way I cook other greens like fenugreek leaves, amaranth, or palak. Toor dal, freshly ground spices and greens – healthy and wholesome drumstick leaf dal (sambar) is perfect with steaming hot rice. I also add some brown chickpeas when I make this dal. But here I replaced it with black-eyed peas (you may use either of them or skip it altogether). I normally don’t add onion and garlic to dals, but if I make them with greens, it’s a must – lifts to taste so much. Trust me it’s absolutely amazing. A whole bowl was gone in minutes and now this soul-satisfying dish is a regular in our kitchen.
To make this dal, I pressure cooked drumstick/moringa leaves, toor dal, and soaked black-eyed peas together until done. I make a spice blend with freshly roasted spices and coconut. I then add this spice blend, jaggery, and tamarind water to the boiled dal. I simmer everything and adjust the consistency. I prepare a tempering in ghee with mustard seeds, dry red chilli, curry leaves and hing. I pour the tempering over the cooked dal and give it a good mix.
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Moringa leaves sambar
To grind together: