Moringa (Drumstick) leaves Rice

 

          Moringa leaves or Drumstick leaves is widely used in many South Indian recipes in the form of dal, dosa, paniyaram, raita, pulao, etc. So if you have any leftover rice, the best option is to prepare this yummy and healthy Moringa Leaves Rice. It can be enjoyed for a quick brunch, lunch, a picnic meal or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this simple and an absolutely flavorful one-pot meal. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. So it is advised to include it as much as possible in our diet. 

          You can also use ghee instead of oil for a nice aroma. Fresh grated coconut can also be added. Apart from leftover rice, this dish can also be prepared with freshly cooked rice too. Both tastes equally good. So Happy Cooking !!!

• 3-4 cups of moringa (drumstick) leaves, washed and drained
• 2 cups cooked rice
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-2 dry red chilies
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 sprig curry leaves 
• 1/2 tsp. turmeric powder
• 1 tsp. dhania powder
• 1 tbsp. sambar powder
• salt to taste 
• 1 tbsp. roasted peanuts 

          Pan fry the moringa leaves for 2-3 minutes. Cool and then grind into a slightly coarse powder. Keep aside. 

          Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal and chana dal. Sauté for a few seconds till the dals changes colour. 

          Now add the onion, garlic and curry leaves. Stir fry till light brown. Then add all the dry spices and mix well.

          Add the powdered moringa leaves and sauté for a minute. Then add the cooked rice and give it a stir. 

          Sauté for 2-3 minutes and then switch off the flame. Garnish with the roasted peanuts and enjoy. 

                                 Pan fry the moringa leaves for 2-3 minutes.

                                 Cool & grind into a powder. Keep aside. 

                               Heat oil and temper with mustard seeds and dry red chilies. 

                         After it stops spluttering, add urad dal & chana dal. Sauté for a few 

                         seconds till the dals changes colour. 

                              Add the onion, garlic and curry leaves. Stir fry till light brown. 

                                 Then add all the dry spices and mix well.

                                  Add the powdered moringa leaves and sauté for a minute. 

                                  Then add the cooked rice and give it a stir. 

                                  Sauté for 2-3 minutes and then switch off the flame.

                                 Garnish with the roasted peanuts and enjoy.