Moringa Leaves Curry

Category: Assorted Curries
Description: This simple, flavorful, nutritious dish is made with drumstick leaves also known as Moringa Leaves.
Preparation Time: 15 mins

Moringa Leaves Curry


  • Fresh Moringa leaves– 3-4 big bunches
  • Grated Coconut – 2 tablespoons
  • Salt – To taste
  • Turmeric Powder – ½ teaspoon
  • Jaggery or Coconut Sugar– 1 teaspoon
  • Cooked Tuvar Dhal (Red gram or Pigeon Pea) – 1/4 cup
  • Curry Leaves – a few sprigs
  • Coconut Oil – 1 tblsp
  • Mustard seeds – 1 tsp
  • Red Chili – 2 (break them in half before adding)
  • Black Gram Dhal – 1 tblsp
  • Asafoetida Powder – 1/2 tsp


  • Strip the Moringa leaves from the stem, ( going from the bottom of the stem towards the top is easier) wash and keep in a colander.
  • Heat one tablespoon of the coconut oil, add Asafoetida powder and mustard seeds. When the mustard seeds splutter add the curry leaves, red chili and black gram dhal.
  • Saute for a few minutes till the the dhal turns golden brown.
  • Add the washed Moringa leaves, salt, turmeric powder , jaggery powder and mix well.
  • Sprinkle about 2-3 tblsp of water and cover and cook on a slow flame for 5-7 minutes.
  • The leaves are very tender and will cook fairly quickly. Add the cooked dhal and mix gently.
  • Leave on the stove top for about 1 minute and then turn it off.
  • Add the fresh coconut just before serving and mix gently.
  • This can be eaten just by itself or with hot rice or chapatis.