Murungai keerai sambar (lentils with moringa leaves)

Ingredients

• 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

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Preparation

• 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.