Murungai keerai Sambhar

Ingredients

Drumstick leaves (choose Green tender ones) - 1 cup
Toor dal - 1 cup
Asefeotida - 2 pinch
Tamarind - one lemon size ( soak in water and take juice)
Onion - 1 (chopped finely)
Tomato - 1 (chopped finely)
Turmeric powder - 1 tsp
Chilly powder - 3 tsp (as per taste)
Sambar powder - 2 tsp (Optional)
Salt - as per taste
Oil for frying
To grind:
Grated Coconut - 1 cup
Fennel seeds - 1 tsp
Onion - 1/4 cup
Seasoning:
Cumin seeds/jeera - 1 tsp
Mustard seeds - 1 tsp
Methi/ Fenugreek seeds - 1/2 tsp
Red dry chilly - 2
Curry leaves - 5
Method
1. Grind the given ingredients to a fine paste.
2. Cook the toor dhal with asefeotida powder, turmeric powder, water and mash it well.
3. Heat oil in pan/pressure cooker, add the methi seeds, mustard, cumin seeds, red dry chilly and saute till the mustard splatter.
4. Add the onions, curry leaves and saute till it turn transparent.
5. Add the tomatoes, saute for 3 mins add the drumstick leaves, chilly powder, sambar powder, salt. Saute for 4mins till the raw smell goes.
6. Now add the mashed dhal, tamarind juice, ground coconut paste and enough water. Mix well and close the pan.
7. Cook for 10 min and your sambar is ready.
Serve with steaming rice

Nutrition Value
It is commonly said that Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs.