Murungai Keerai Kootu

Murungai Keerai Kootu.. a lentils based moringa leaves dish is one of the many ways to include the nutrients dense moringa leaves in diet. They are so healthy, can be used in however way the general spinach is used.. buy has a distinct taste that has no match.. delicious of course.

The moringa leaves are used to make stir fry, dried powders to use in smoothie, in flatbreads recipes, and in kootu(lentils based dishes) like this once. Perfect with some hot rice, pickle and onions this Kootu is so so good, hearty and comforting.
If you happen yo get some fresh moringa leaves, do try this recipe. But in place of the moringa leaves, any chopped greens or even eggplants, carrots can be used. The base dish is same. To make it more outstanding, there is a burnt garlic tempering.
Check out my recipe for Murungai keerai kootu with burnt garlic tadka is below

Ingredients
**To cook the lentils**
Yellow lentils – 150g, rinse and soak for 10 minutes
Vegetable oil – a few drops
Cumin seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Onions- 1 large, sliced
Tomato – 1 small, chopped
Green Chilli- 2, whole
Moringa leaves – cleaned and ready to cook
Red Chilli powder – 3/4 tsp
Salt and water as needed to cook
**For tadka**
Vegetable oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Sliced Onion- 1 small
Sliced garlic – 2 to 4 cloves
Chilli powder – a pinch

Method
1. In a pan, add the lentils ,turmeric Cumin seeds, oil drops and double the measure of water. Cook until the lentils are cooked, but not mushy
2. Add the onions, tomato, Chilli and cook for a few minutes
3. Add the moringa leaves, red Chilli powder and salt. Cook just until the leaves are cooked. Under 5 minutes
4. In a tadka pan, heat oil. Crackle the mustard and Cumin seeds. Add garlic and onion, red Chilli powder. Fry until crispy
5. Pour the mixture to the cooked lentils mixture
6. Enjoy the dish with hot rice, papad/pickle and onions

Murungai Keerai Kootu

Recipe by Parveenskitchen.comCourse: Quick and Easy, Murungai Keerai Kootu / Moringa leaves Kootu recipe, MainCuisine: Tamil, South IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

300

kcal

Total time

40

minutes

Murungai Keerai Kootu / Moringa leaves Kootu recipe

Ingredients

• Ingredients

• To cook the lentils

• Yellow lentils – 150g, rinse and soak for 10 minutes

• Vegetable oil – a few drops

• Cumin seeds – 1/4 tsp

• Turmeric powder – 1/4 tsp

• Onions- 1 large, sliced

• Tomato – 1 small, chopped

• Green Chilli- 2, whole

• Moringa leaves – cleaned and ready to cook

• Red Chilli powder – 3/4 tsp

• Salt and water as needed to cook

• For tadka

• Vegetable oil – 2 tsp

• Mustard seeds – 1/2 tsp

• Cumin seeds – 1/4 tsp

• Sliced Onion- 1 small

• Sliced garlic – 2 to 4 cloves

• Chilli powder – a pinch

Directions

• In a pan, add the lentils ,turmeric Cumin seeds, oil drops and double the measure of water. Cook until the lentils are cooked, but not mushy
• Add the onions, tomato, Chilli and cook for a few minutes
• Add the moringa leaves, red Chilli powder and salt. Cook just until the leaves are cooked. Under 5 minutes
• In a tadka pan, heat oil. Crackle the mustard and Cumin seeds. Add garlic and onion, red Chilli powder. Fry until crispy
• Pour the mixture to the cooked lentils mixture
• Enjoy the dish with hot rice, papad/pickle and onions

Recipe Video

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