Ingredients
Scale
Main Ingredient
- 1/2 cup cleaned murungai ilai – moringa leaves
For the stock
- 1/3 cup split yellow moong dal
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon black pepper
- 2 cloves
- 2 cardamom
- 1 maratti moggu (kapok bud)
- 1 inch kal pasi (phathar ke phool)
- 1/2 onion, roughly chopped (1/4 cup)
- 6 cloves garlic
- 1/2 inch ginger
- 2 green chillies
- 2 cups water
For simmering the soup
- 1 tablespoon ghee or coconut oil
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1 – 1 1/2 cups water
For the tempering
- 2 teaspoon ghee or coconut oil
- 2 tablespoon murungai ilai – moringa leaves
Instructions
Prepping main ingredient
- Grind the leaves with a cup of water. Set aside.
For the stock
- Take a pressure pan and add in the cleaned and washed yellow moong dal. Add in the spices – cumin seeds, fennel seeds, black pepper, cloves, cardamom, maratti moggu (kapok buds) and kalpasi. Add in the roughly chopped onions, garlic, ginger and green chillies. Add in 2 cups of water and cook the dal in the cooker for 6 whistles. Remove from heat and allow the whistle to settle naturally.
- Strain the liquid in a colander.
- Add in the ground moringa paste to the colander and strain that too. Set aside.
For simmering the soup
- Heat ghee in a pan and add in the strained liquid, water and salt.
- Add in freshly ground black pepper powder and bring it to a boil. Simmer for 3-4 minutes. Remove from heat and set aside.
For the tempering
- Heat ghee in a pan and add in the moringa leaves. Fry on a low flame until the leaves are crisp.
- Add it to the soup just before serving. Serve the soup hot.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Soup
- Cuisine: Tamilnadu