Our Moringa tree is a star in our garden. For me I love moringa leaves from my childhood. My mom became diabetic at the age of 23. She was very conscious about the diet of us. She used to cook Moringa leaves every alternate days. If possible she used to stir fry a bunch of Moringa leaves every day. With her special care she survived upto 84 years along with her diabetes companion. After our marriage, when we visit our mom, she didn’t forget to cook my favourite Moringa leaves for me. Dedicated this blog to my beloved mom ❤️
Moringa is a miracle tree. Moringa oleifera is a fast growing, drought resistant tree. It is known
as drumstick tree. It’s highly nutritious. One cup of cooked leaves have 25 calories, 4g dietary fibre, 4g carbohydrates, 2g protein, 344mg potassium, 151mg calcium and contains magnesium, iron,
vitamin D and antioxidants. Moringa leaves provide a lot benefits. It is good for arthritis, asthma, anemia and rheumatism. It strengthens digestive and excretory systems. Enhances the immunity level. The flowers and fruits are edible.
It is a hectic task to clean the Moringa leaves for cooking. After cleaning wash it and strain. If you are directly using the leaves alone for stir fry I advise you to cut it for blending. If you are using with lentils, you can directly cook the leaves. Leaves are used for a variety of dishes including snacks. Moringa leaf tea with your favourite cinnamon or nutmeg is an excellent anti caffeine beverage. The whole parts of Moringa tree are widely used in traditional and naturopathic treatment. This lockdown period gave me the opportunity to become more creative and innovative to try new dishes in our kitchen and add new recipes in my blog. Sharing the recipes of Moringa leaf chapatti, pan cake, Moringa dal curry and moringa leaf egg stir fry.
Preparation method
Chapatti
Wheat flour 2 cups, salt to taste, Moringa leaves 1 cup, turmeric powder 1/3 tsp.
Combine the ingredients together, add enough water to prepare the dough. Divide into lemon sized balls. Spread the balls into chapatti. Heat a pan and cook the chapatti both sides and have with your favourite curry.
Moringa leaves pan cake (Appam)
Appam batter 2 cups, Moringa leaves 1 cup, salt to taste, ginger garlic paste 2tsp.
Combine the ingredients. Heat a pan and put a ladle of batter. Holding the handle of the pan spread the batter round. Close with a lid. Cook both sides. Serve with your favourite red or white stew.
For kids to make it funny you can use their favourite sauce to make a face on the pan cake.
Moringa leaf egg stir fry
Moringa leaf 2 cups, eggs 2,
Onion 1, garlic cloves 4, both chopped
Turmeric powder 1/3 tsp., coriander powder 1/2 tsp.
Coconut oil 1 tbsp., mustard seeds 1/3tsp., cumin seeds 1/4tsp., pepper corns 1 tsp., salt to taste.
Heat a shallow pan on medium flame, pour in coconut oil, drop in mustard , pepper corns and cumin seeds, allow to splutter, drop in onion and garlic, sauté till tender, add Moringa leaves, mix well, allow to cook, break the eggs in the centre of the pan, add salt top of it, mix well and cook for another two minutes. Serve with rice or roti.
Moringa leaf dal curry
Moringa leaf 2 cups,Toor dal 1 cup, small onion 1, garlic cloves 4, both chopped, green chilli 3, silted. Pressure cook the ingredients. Allow the pressure to settle down.
Grated coconut 1 cup, cumin seeds 1/2 tsp., grind it in a mixi.
Open the pressure cooker, place it on medium flame, add Moringa leaves, turmeric powder and salt to taste. Combine well and allow to cook. When cooked add the coconut mix, combine well, adjust salt. Add the one tbsp. coconut oil. Mix well and transfer to the serving bowl. Can serve with rice, chapatti and poori.
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