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Nugge soppina thove | Moringa Dal | Drumstick leaves tovve

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Nugge Soppina thove | Moringa dal | drumstick leaves dal recipe
Very nutritious easy to make dal using Moringa | nugget soppu and Split green gram / hesaru beLe. I remember my ajji was always used the nugge soppu in combination with hesaru bele / moong dal  or hesaru kaalu whole mung beans except for rotti. I think she was doing it because moringa little heat to the body.
Nugge soppu or Moringa or drumstick leaves are very nutritious. Some of the benefits of these leaves are – these are rich in calcium, iron, Vitamin A,- good for eyes, anti toxic, anti diabetic, anti inflammatory and drinking the juice helps in relieving pain, apply the leaves paste over the piles to relieve pain as well.
For pregnant women drumsticks are good not the leaves.
Try this healthy and tasty recipe Moringa dal with rice, roti, and rotti as well. Please do check these other Moringa recipes / nugge soppina recipes such as nugge soppina rotti , nugge soppina Palya  

Ingredients for making Nugge soppina thove:

  • 1 big bunch nugge soppu / Moringa leaves / drumstick leaves
  • Or around 2 to 2.5 cups moringa leaves
  • 2 tbsp oil
  • Pinch of hing
  • ½ tsp mustard seeds
  • ½ tsp jeera cumin seeds
  • 4 to 5 green chillies (finely chopped or slit)
  • 1 small onion (finely chopped)
  • ¼ tsp turmeric powder
  • ¼ tsp pepper powder
  • 3/4 cup split green gram | Moong dal | hesaru bELe
  • Few curry leaves
  • 3 to 3.5 cups water
  • 1¼ to 1½ tsp salt or salt to taste

For seasoning:

  • 1 tsp ghee / oil
  • Pinch of hing
  • ¼ tsp mustard seeds
  • ¼ tsp jeera / cumin seeds
  • 1 dried red chilli

Method:

  1. Separate the leaves, wash and chop it and keep it ready.
  2. If it is freshly picked leaves then you have separate the leaves by hand, you can store it in a plastic bag or paper bag for 2 to 3 days, then shake it. Most of the leaves will fall into the bag as shown.
  3. Heat the oil in a thick bottom pan on medium heat, once the oil is hot add mustard seeds. after it sputters add jeera. Then add slit green chillies
  4. Fry it until the chillies turn little white, then add chopped onion, a little salt, saute it until the onions are done
  5. Now add washed dal/bele with 2 cups of water. mix it, cover it and cook it until the dals are almost 3/4 cooked. Stir in between to avoid the overflow
  6. It’s been 10 minutes, the dals are almost cooked, now add washed leaves, mix it , add around 1.5 cups of water
  7. cover it and cook it on medium low heat for 10 to 15 minutes.
  8. Once the dals and leaves are cooked well add salt and jaggery. mix it and let it cook for another 2 to 3 minutes. Then turn off the heat.
  9. If the consistency of the dal is too thin, allow it to boil for few more minutes
  10. This seasoning is not a must but it does enhance the taste.

For seasoning:

  1. Heat 1 tsp of ghee or oil in a ladle, once hot add little hing, mustard seeds. After it sputters add jeera. fry it for few seconds,
  2. then add broken red chillies, turn off the heat
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