Daal is a part of our everyday meal in India. It allows you to experiment with different types of lentils and consistencies. With the Sehjan Saag Moong Daal, I got to play around a little more with the ingredients.
My love story with Moringa (or seaman) began much late in life but once it did there was no looking back. And why would I when these little greens are not only supremely delicious but packed with incredible health benefits especially for women. Moringa leaves are an excellent source of many vitamins and minerals. One cup of fresh, chopped leaves (21 grams) contains :
- Protein: 2 grams
- Vitamin B6: 19% of the Recommended Dietary Allowance (RDA)
- Vitamin C: 12% of the RDA
- Iron: 11% of the RDA
- Riboflavin (B2): 11% of the RDA
- Vitamin A (from beta-carotene): 9% of the RDA
- Magnesium: 8% of the RDA
(source: healthline.com)
The leaves may taste slightly bitter when eaten on their own. So here is a tried and tested recipe from my Mother in Law’s kitchen. In the Sehjan Saag Moong Daal I used split yellow moong beans and coconut (yes, more healthiness your way). Extremely easy to put together and extremely delicious. To avoid the bitterness, while cleaning the moringa leaves, very carefully pull out the leaves making sure not even the tiniest of stems get mixed with the leaves. Discard the bigger leaves and keep the smaller tender ones.
Scroll down to read the full recipe.
Ingredients
- Cooked sehjan(moringa) leaves -A little less than 1 cup (the leaves do not reduce too much after cooking, so one cup uncooked leaves would yield little less than a cup cooked leaves)
- Boiled Split Yellow Moong daal-1.5 cups
- Freshly desiccated coconut - 1.5 cups
- Panch Phoran-1 teaspoon
- Dried red chilli- 2-3
- Turmeric-1/2 teaspoon
- Sugar- 1 tablespoon
- Salt-to taste
- Oil -2 tablespoons
- Ghee-1 tablespoon
- Grated ginger-1.5 teaspoons
- Green chilies-1 -2 (optional)
Instructions
- Cleaning Sehjan:
- Very carefully pull out the leaves making sure not even the tiniest of stems get mixed with the leaves Discard the bigger leaves and keep the smaller tender ones
- Wash, drain and keep aside
- Method
- Boil moong daal with salt and turmeric as usual(adding approximately 2 cups water to 1 cup uncooked daal) and keep aside
- Heat a pan and add oil
- When oil is hot, add dried red chillies and panch phoran, when the seeds start to crackle add the sehjan leaves
- Add half a cup of salt water and cover on a medium flame for half a minute, then uncover and add sugar, mix well
- If the pan starts to dry add some more water, mix well
- By now the leaves should be tender and done
- It shouldn’t take more than 5 minutes. Remember to not overcook the leaves
- Now, add the precooked moong daal and mix well, then add desiccated coconut
- Let it soak all the flavours for 2-3 minutes on medium heat
- Finish it off with some desiccated ginger, green chilies and ghee
- Serve hot with a side of boiled rice
[kkstarratings]
2 Comments
lithuanianintheusa
October 18, 2018 at 12:52 amNice post!! 🙂 You have a lovely blog :))
onewholesomemeal
October 30, 2018 at 12:17 pmThank you