You must try this moringa thovayal.

Moringa thovayal, also known as moringa thogayal or chutney, is a delicious and nutritious South Indian dish made from the leaves of the moringa tree. Moringa leaves are known for their numerous health benefits, being rich in vitamins, minerals, and antioxidants. Here’s a simple and traditional recipe for making moringa thovayal:

Ingredients:

• 1 cup fresh moringa leaves, washed and stems removed
• 1/4 cup grated coconut
• 2 tablespoons chana dal (split chickpeas)
• 1 tablespoon urad dal (split black gram)
• 1-2 dried red chilies (adjust to taste)
• 1 teaspoon tamarind paste or a small piece of tamarind
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1-2 cloves of garlic (optional)
• 1-2 tablespoons oil (preferably sesame oil)
• Salt to taste

Instructions:

1. Preparation:
   • Wash the moringa leaves thoroughly and set aside.
   • If using tamarind, soak it in a small amount of warm water to soften.
2. Roasting:
   • Heat a pan over medium heat and add 1 tablespoon of oil.
   • Add chana dal and urad dal. Roast them until they turn golden brown.
   • Add dried red chilies and continue roasting for another minute until they become crisp.
   • Add grated coconut and roast for a couple of minutes until it becomes slightly golden.
   • Remove the mixture from the pan and set aside to cool.
3. Sautéing Moringa Leaves:
   • In the same pan, add a little more oil if needed.
   • Add the mustard seeds and let them splutter.
   • Add cumin seeds and asafoetida.
   • Add garlic (if using) and sauté until it turns golden.
   • Add the moringa leaves and sauté for 3-4 minutes until they wilt and are cooked through.
   • Remove from heat and let it cool slightly.
4. Grinding:
   • In a blender or food processor, add the roasted dal and coconut mixture.
   • Add the sautéed moringa leaves and garlic.
   • Add tamarind paste and salt to taste.
   • Add a small amount of water to help with grinding, but keep the consistency thick and coarse.
   • Grind everything together until you get a thick, coarse paste.
5. Serving:
   • Transfer the moringa thovayal to a serving bowl.
   • Serve with hot rice, idli, dosa, or as a side dish with your favorite South Indian meal.

Tips:

• Adjust the number of red chilies according to your spice preference.
• Moringa thovayal can be stored in the refrigerator for up to a week.
• For added flavor, you can temper the thovayal with mustard seeds and curry leaves just before serving.