Immunity15 min
Moringa leaves tempered in ghee with cumin and added to dal
A handful of moringa leaves tempered in ghee with cumin and stirred into everyday dal is a side of greens, not a powder dose. It is supportive and not a substitute for a doctor.
Moringa as a tadka, not a heap
Fresh moringa leaves, also called drumstick leaves, cook quickly. A handful warmed in a little ghee with cumin, then folded into dal, tastes like a home tadka.
Use it as food on the plate. A large raw pile is not this remedy. The dal is supportive and not a substitute for a doctor.
Ingredients
- A handful of moringa leaves
- 1 teaspoon ghee
- 1/2 teaspoon cumin
- A bowl of cooked dal
How to prepare
- Wash the moringa leaves and strip them from any thick stems.
- Warm the ghee, add the cumin, then the leaves, and cook until they soften.
How to use
- Stir the tadka into hot dal.
- Eat a normal bowl with rice or roti.
- Use one handful, not several packed cups, in the pot.
Helpful habits
- Tender leaves turn bitter if you scorch them. Keep the flame low.
- If you only have dried leaves, use a smaller pinch and cook them in the same ghee.
Precautions
- A handful in dal is the amount. Do not eat a large plate of raw leaves.
- Skip it if moringa has upset your stomach before, and ask a doctor during pregnancy.
- This is supportive only and not a substitute for a doctor.
Frequently asked questions
Are moringa leaves the same as drumstick leaves?
- Yes. Use the tender green leaves, a handful tempered in ghee with cumin.
Can I swallow moringa powder instead?
- This remedy is leaves in dal, not a spoon of powder. Keep it as food.
How often can I add it?
- On days you cook dal, one handful is a supportive habit. It is not a substitute for a doctor.
