Tuesday, March 19, 2024

Posted by Mala at 2:00:00 AM No comments


It contains no harmful cholesterol, is loaded with several Vitamins, Calcium, Potassium, Iron, Magnesium and Phosphorous...

It protects and nourishes skin and hair....

Treats Edema...

Protects Liver...

Prevents and treats Cancer...

Handles stomach upset in a beautiful way...

Fights food borne bacterial infections...

Prevents rheumatoid arthritis...

Is great in treating the mood and nervous system disorders...

Protects the Cardiovascular system...

Treats diabetes...

Treats asthma...

Prevents kidney stones...

Reduces High blood pressure...

Improves eye health

Treats anemia and sickle cell disease...

I have already posted various recipes with Moringa leaves...

Moringa Rava  dosa

Drumstick leaves dosa

Drumstick leaves powder

Moringa adais

Moringa koottu

Moringa curry

This Khichdi recipe is protein loaded too, with the goodness of Tur and Moong dhals. It turned out to be very tasty too.


Moringa leaves - 2 - 3 cups
Rice - 1/2 cup
Moong dhal - 1/4 cup
Tur dhal - 1/4 cup
Water - 4 cups
Sambar powder - 1 tsp
Small onions - 1 cup
Garlic - 4 - 5 pods
Tomatoes - 3, chopped fine
Salt to taste

To season
Cooking oil - 2 tsps
Ghee - 2 tsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Methi seeds - 1 tsp
Broken red chillies - 2 to 3

Recipe Cuisine: Indian; Category: Lunch/Dinner
Prep time: 20 - 25 mts; Cooking time: 20 mts

Serves 2 - 3

Take Rice, Tur and Moong dhals, wash well

Soak in hot water for 30 to 45 minutes

Drumstick leaves cleaned, washed and drained

Take a pressure cooker, heat with oil and ghee, season hing and turmeric powders, mustard, jeera and methi

After the mustard seeds splutter, add the red chillies too, so that they won't turn blackish

Now add the onions and garlic pods, flames on the lowest, saute well

Now add the chopped tomatoes, continue sauteeing

Add sambar powder

Add the moringa leaves too and …..

Now add the washed and soaked rice and dhals

Salt to taste

Add 4 cups of hot water, cover the lid, and after 1 whistle, keep the flames on the lowest and leave for 8 - 10 minutes. Let the pressure release by itself,.

This is how it looks after opening, the whole house wafting with the mixed flavors!!

If need be, pour 1/2 cup hot water (I didn't have to) and mash well. Like Venpongal, this too proved to be  a real delicacy, so soothing and comforting for the throat!

Serve this power-packed Khichdi with chips, papad, raita or khadi!!! 

This post first appeared in www.malpatskitchen.com


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