Murungai keerai sambar (lentils with moringa leaves)

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
Murungai Keerai - 2 cups

Toor dal - 100 g

Oil - 2 tsp

Onion - 1

Tomato - 1

Asafetida pwd - ¼ tsp

Turmeric pwd - ½ tsp

Methi seeds - ½ tsp

Mustard - ¼ tsp

Cumin - ½ tsp

Red chilly - 1 or 2

Red chilly pwd - 1 tbsp

Coriander pwd - ½ tbsp

Sambar pwd - ½ tbsp

Tamarind juice - 1 tbsp

Salt to taste


  • Wash and pressure cook the toor dal along with asafetida, turmeric pwd.
  • Heat oil in a pan, season with methi seeds, mustard, cumin, red chilly and curry leaves.
  • Wait to crackle. Add chopped onion and sauté till it turns light pink.
  • Add chopped tomatoes, stir until it is cooked. Now add turmeric pwd, red chilly pwd, coriander pwd and salt.
  • Stir well add Murungai. Sauté in low flame. Add sambar pwd , salt , water and allow to cook covered for 5 mins.
  • Now add the mashed dal, tamarind juice. Stir well and allow to boil for 2 to 3 mins.
  • Serve hot with white steamed rice.

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