Golden Moringa Flower Dal: A Vibrant Spring Lentil Recipe
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About Golden Moringa Flower Dal: A Vibrant Spring Lentil Recipe
Welcome spring with a bowl of sunshine! This Golden Moringa Flower Dal is a vibrant and nourishing lentil stew, infused with the delicate flavor of moringa flowers and a warm, golden hue from turmeric.The aromatic blend of spices, fresh ginger, and garlic creates a truly comforting experience. This easy recipe combines Toor dal with the unique health benefits of moringa, making it both delicious and good for you.Serve this fragrant dal with steamed rice or chapati for a complete and satisfying meal that will nourish your body and soul.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Ingredients
Dal and Spices
- 1 cup Pigeon Pea
- 1 tsp Turmeric Powder
- 1 pinch Asafoetida
- Salt to taste
Aromatics and Flavorings
- 1 tsp Cumin Seeds
- 1 tbsp Ginger Paste
- 1 tbsp Tomato Paste
- 8 to 10 Garlic Cloves
- 2 to 4 Chillies green
- Coriander for garnish, fresh
Other Ingredients
- 1 cup Moringa Flowers fresh
- 1 tbsp Mustard Oil
- 1 tbsp Ghee
- 2 Chillies dried, red
Instructions
- Wash the Toor dal and soak it in water for 20 minutes. This reduces cooking time.
- Heat the mustard oil in a wok or pot over medium heat. Once it shimmers and releases a slightly smoky aroma, add the whole garlic cloves, turmeric powder, and salt. Sauté for a few seconds until fragrant.
- Add the soaked Toor dal and 1½ cups of water to the pot. Bring the mixture to a gentle simmer, then cover and cook for 10-15 minutes, or until the dal is tender.
- Once the dal is cooked, add the green chilies. Stir to combine.
- While the dal simmers, prepare the tempering. Heat the desi ghee in a separate pan over medium heat. Add the dried red chilies and cumin seeds. Sauté for a few seconds until the spices splutter.
- Add the ginger paste, tomato paste, asafoetida, and moringa flowers to the tempering. Sauté for a minute until fragrant.
- Pour the tempering over the cooked dal. Stir gently to combine all the flavors.
- Continue to simmer for another 2 minutes to allow the flavors to meld. Garnish with fresh coriander leaves.
- Serve hot with steamed rice or chapati.
Recipe Notes
Expert Tips
- For a richer flavor, roast the poha lightly before grinding it into flour.
- Adjust the amount of chili powder to control the spice level according to your preference.
- Adding a pinch of asafoetida enhances the aroma and aids digestion.
Storage Instructions
- Store leftover thalipeeth in an airtight container at room temperature for up to 2 days.
- You can also freeze the thalipeeth dough for later use. Thaw it completely before rolling and cooking.
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Recipe Nutrition
Calories: 545kcalCarbohydrates: 73gProtein: 26gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 19mgSodium: 284mgPotassium: 627mgFiber: 15gSugar: 7gVitamin A: 565IUVitamin C: 336mgCalcium: 606mgIron: 5mg
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
This looks so good! Can’t wait to cook it.
I’m loving this recipe already!
This looks so good! Appreciate the share.