These feathery leaves have nourished Indian households for centuries. Traditionally part of postpartum diets, moringa leaves supported lactation while replenishing iron and calcium in new mothers. A simple dish cooked with moong dal and jaggery was often prepared, long before packaged supplements became common.
How to use simply: For everyday use, moringa podi is the most convenient option. The leaves are dry-roasted with urad dal, red chilies, and a pinch of asafoetida, then ground into a fine powder. Sprinkle a teaspoon of moringa podi over hot rice, dal, or soups, and mix well. Add a little ghee for extra flavour and easy consumption.
My healthier podi
arhar/ tuvar dal 3-4 tbsp
chana dal 3 tbsp
red chilies 4-5 as per taste
salt to taste hing little
moringa leaves 2 cups washed and dried ( either sun dry/ or in microwave)
oil 1/4 tsp
heat oil , add the dals, red chilies, keep frying till the dal turns aromatic and golden, remove, add hing, cool and powder it, add the dried moringa leaves, salt to taste, powder again.
You can add this powder to hot rice, put some ghee and eat with any dry veges or plain with roasted papad. This has proteins, calcium, iron, so very healthy option.
You can cook arhar/ moong dal, add the washed and chopped leaves, salt to taste, grind fresh coconut with jeera and green chilies and add to the dal+ leaves, give one good boil, season with urad dal, jeera and curry leaves.
OR you can roast urad dal, red chilies, jeera and grind with coconut and add to the dal+ leaves and boil for 2 minutes. Roasting dal+ jeera will give more flavour to the recipe.
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