Moringa leaves (Murunga keerai) is cooked with onions, moong dal and coconut in less than 15 minutes.
- 1 cup finely chopped onions
- 21/2 cups murunga keerai / moringa leaves
- 2 tbsp moong dal
- 2 tbsp grated coconut
- salt to taste
- 1 tsp oil (peanut/ olive/ coconut or sesame oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 5 to 6 curry leaves (optional)
- 2 pinches asafoetida / hing
- 1/4 tsp turmeric powder
- 2 to 3 dried red chillies
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Prep the moringa leaves by removing the leaves from the stem. It is ok to have the thin stems. The thick ones have to be discarded. Wash the leaves and set it aside.
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Now switch on the saute mode in your Instant pot and add the oil and all the ingredients mentioned under the tadka (mustard seeds, cumin, chillies, asafoetoida, curry leaves, turmeric powder)
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When the mustard seeds seeds splutter, add the onions and saute for a minute. Switch off saute mode.
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Now add the moringa leaves / murunga keerai on top of the onions and add the moong dal and coconut, salt on top of the leaves.
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Add 3 tbsp water on top of the moong dal and close the lid.
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Cook on manual high for 2 minutes and release pressure immediately.
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Open the lid and mix everything well. Saute briefly for a minute or so if needed.
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Serve hot with rice.
Can omit the moong dal if needed. They add some crunch to the recipe but you can definitely make the recipe without it too.