Moringa Dal
Dal is prepared along with superfood Moringa leaves, to make a nutritious and delicious side dish for Rice and Roti. Spinach is an easy substitute for Moringa leaves.
Servings Prep Time
4-5servings 10minutes
Cook Time
Servings Prep Time
4-5servings 10minutes
Cook Time
  • 1/2bunch moringa/munagaku leaves
  • 1cup yellow lentils(aka toor dal or pigeon peas)
  • 2tbsp oil
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 1sprig curry leaves
  • 6cloves garliccrushed
  • 1small onionchopped
  • 1 green chilislit into 4 pieces
  • 1big tomatochopped (or tamarind paste 1 tbsp)
  • red chili powderto taste
  • 2tsp turmeric powder
  • saltto taste
  • 4cups Water
  1. First wash and de stem the moringa leaves. Get rid of tough stems as they don’t cook well. Also wash and soak dal in water(for 20 minutes or so).
  2. Put instant pot on saute mode high, then add oil and let it get hot.
  3. Add mustard and cumin seeds, curry leaves. Fry for a minute, then add Garlic, fry till golden.
  4. Add onion, green chili and saute till onion fry. Then add tomato and fry till mushy.
  5. Add moringa leaves and fry for 2 to 3 minutes, then add salt.
  6. Add water and dal and mix well. Turn off saute mode
  7. Put lid on, vent to sealing position, Do manual high for 15 to 20 minutes. Do natural release or quick release after 8 to 10 minutes warm mode, serve with rice.
Recipe Notes

Moringa leaves will make dal cook slow or little uncooked, so cooking long time will give best results around 15 to 20 mins.

Don’t use stalks of moringa, as they are tough.

Easily remove the moringa leaves by running the stem in between two fingers, the leaves will come off easily.

Spinach can be substituted instead of Moringa leaves.

Yellow lentils can be replace with red lentils.