Dal and moringa leaves curry / Parippu muringayila curry

Toor dal – 3/4 cup
Turmeric powder – 1/2 tsp

Onion  – 1 big
Ginger chopped – 1 inch piece
Garlic chopped -8 pods
Chilli powder – 2 tsp
Tomatoes chopped – 3 big
Drumstick leaves  – 1 cup
Oil  – 1 tbs
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Pearl onion – 1 tbsp
Dry red chillies – 2 nos


Pressure cook toor dal with salt and turmeric powder with enough water. Set the cooked dal aside. 

Heat oil in a pan. Saute onion, ginger, and garlic. When onion turns light brown in color, add chilli powder and tomatoes. Saute well until the oil starts to float on the surface. Now add cooked dal and drumstick leaves. Cook this in low flame. When drumstick leaves are cooked, switch off the stove.

Heat oil in a pan. Splutter mustard seeds and cumin seeds. Add chopped shallots and dried red chillies. When the shallots are light brown in color, switch off the stove and pour over the curry. Serve hot with rice or chapatis.

22 thoughts on “Dal and moringa leaves curry / Parippu muringayila curry”

  1. love drumstick and dal combo…I usually make sambar with drumstick leaves, this curry sounds interesting and healthy! yummy meal 🙂

  2. Simple, wholesome, hearty and delicious. The perfect dish to be had with a steaming plate of rice.


Leave a Comment