The most important instruction in this recipe is the last one: add the moringa off the heat. Everything else is dal you already know how to make.
What You Need
- 1 cup toor dal, washed
- 1 medium tomato, roughly chopped
- 1/2 tsp turmeric
- Himalayan pink rock salt to taste
- For tempering: mustard seeds, 1 dried red chilli, curry leaves, a pinch of asafoetida, 1 tbsp ghee
- 1 tsp Sendriya Moringa Powder
Method
Pressure cook or boil toor dal with turmeric and tomato until completely soft. Mash lightly. In a small pan, heat ghee, add mustard seeds and wait for them to pop, then add red chilli, curry leaves, and asafoetida. Pour tempering over dal. Add salt. Stir.
Now: take the dal off the heat completely. Wait 2 minutes. Then stir in the moringa powder. The dal should still be hot but not boiling; stir well to distribute the moringa powder evenly.
Why This Combination Works in the Kitchen
Toor dal gives the dish body, while moringa adds an earthy green note. Tomato, garlic and a simple tempering balance that flavour without making the recipe complicated.
