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5 from 1 vote

Moringa Dal

Course Main Dish
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 People
Author Raksha Kamat


  • 1/2 cup toor dal (split pigeon pea lentils)
  • 2 cups moringa leaves or drumstick leaves or maskachi bhaji separated from stem and chopped
  • 1/2 medium sized onion finely chopped
  • 1 medium sized Tomato finely chopped

For seasoning:

  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds / jeera seeds
  • 1 spring curry leaves
  • 2 dry red chillies
  • A pinch asafoetida
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 4 pods garlic peeled and finely chopped
  • 1/2 inch ginger peeled and finely chopped
  • 2 teaspoon oil/ghee
  • Few Coriander Leaves for garnish
  • To taste Salt


  • Wash the toor dal or lentils and keep aside for 30 minutes.
  • Take the pressure cooker pan and heat it. Add chopped onion, chopped tomato, chopped moringa leaves and toor dal along with 2 cups water and pressure cook for 4 to 5 whistles or till dal is cooked. Switch off the gas and wait till pressure from cooker is released on its own.
  • Heat a kadai and add oil or ghee. After it gets heated add mustard seeds.
  • After mustard seeds flutter, add cumin seeds, asafeotida, dry red chilies and curry leaves and fry for few 2 minutes.
  • Add chopped garlic and chopped ginger and sauté till raw smell of garlic goes away.
  • Add turmeric powder and red chili powder and mix well.
  • Add boiled dal and moringa leaves from the pressure cooker and mix.
  • Add salt to taste. Garnish with chopped coriander leaves. Serve hot.


If you wish to purchase a pressure cooker, you can purchase it from Amazon.
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