Moringa Ki Patti Dal

Prep: 5 mins  ·  Cook: 25 mins  ·  Serves: 3–4

Dal is one of the most forgiving dishes in Indian cooking.

It does not require precision. It does not punish small mistakes. It accepts additions with generosity — a squeeze of lemon, an extra ladle of water, a handful of spinach. Most things improve it, and almost nothing ruins it.

Moringa is one of those additions. Stirred in at the very end — off the heat, with the powder mixed through the cooked dal — it turns a simple dal into something your body recognises as good for it. Without tasting like medicine.

What You Need

• ½ cup yellow moong dal, washed
• 2 cups water
• 1 tsp Moringa Ki Patti (Sendriya Life)
• 1 medium tomato, chopped
• 1 small onion, finely chopped
• 2 tsp ghee or oil
• ½ tsp cumin seeds
• ½ tsp turmeric
• Salt and lemon juice to taste

How to Make It

1. Pressure cook the moong dal with water, turmeric and a pinch of salt until soft — 2 whistles, or 15 minutes in a pot.
2. In a small pan, heat ghee. Add cumin seeds. Let them crackle.
3. Add onion. Cook until golden. Add tomato. Cook until soft and oil separates.
4. Pour this tadka into the cooked dal. Stir and simmer together for 3 minutes.
5. Remove from heat. Stir in the moringa powder. Add lemon juice and adjust salt.
6. Serve with rice or roti.

Mixing in the moringa

With the flame off, stir the moringa powder into the hot dal until evenly mixed. The powder disperses through the dal rather than dissolving completely.