Moringa Leaves Dal - Instant Pot & Stovetop

Moringa Leaves Dal is a comforting and easy recipe made with yellow split moong lentils, moringa leaves (drumstick leaves), onion, tomatoes, and Indian spices on the stovetop or Instant Pot pressure cooker.

I grew up eating this drumstick leaves dal, drumstick pod sambar, and drumstick sabji at home back in India. I never knew its enormous health benefits and being called a superfood until recently in the USA.

Drumstick leaves or moringa greens ('Nugeekayi soppu' in Kannada) are a significant source of beta-carotene, vitamin C, protein, iron, and potassium.

You can find this moringa leaves in Indian grocery stores most time of the year in the Bay Area, California. You can also spread drumstick leaves on cloth or large plate and sundry in a covered area for 1-2 days (do not put them in direct sunlight as it will affect the green color of the leaves) or can be dried under the fan as well and use them when fresh leaves are unavailable.

I usually make moringa makhana or moringa tea with moringa powder.

You can prepare this easy Instant Pot moringa dal recipe in under 30 minutes. I have shared both Instant Pot Pressure Cooker and Traditional Stovetop recipes below.

Jump to:

• What is Moringa Dal?
• Moringa Dal Ingredients
• How to Make Moringa Leaves Dal
• Stovetop Pressure Cooker Method
• Serving Suggestions
• Tips
• Variations
• More Moringa/Drumstick Leaves Recipes
• More Pressure Cooker Lentils/Bean Recipes
• Moringa Leaves Dal

What is Moringa Dal?

Moringa dal is a delicious and nutritious Indian lentil soup made with moringa leaves (also known as drumstick leaves), split yellow moong lentils, onion, tomatoes, and Indian spices. It is typically served with rice, chapati or eaten as a soup.

Jump to:

• What is Moringa Dal?
• Moringa Dal Ingredients
• How to Make Moringa Leaves Dal
• Stovetop Pressure Cooker Method
• Serving Suggestions
• Tips
• Variations
• More Moringa/Drumstick Leaves Recipes
• More Pressure Cooker Lentils/Bean Recipes
• Moringa Leaves Dal

Moringa Dal Ingredients

• Dal: I have used moong lentils (yellow split moong dal), Instead of mung dal, you can also use red lentils (masoor dal) or toor dal. You can also use a combination of toor, masoor, and moong dal.
• Moringa (drumstick leaves): Choose tender and fresh drumstick leaves. You can also increase the quantity of moringa leaves in the dal. You can also use dried moringa leaves.
• Ghee or oil: I always prefer homemade ghee for tempering. Replace ghee with oil if you are vegan, or you can use a combination of ghee and oil for this dal recipe.
• Cumin seeds (jeera): cumin seeds are a must in any Indian dal tempering, so do not skip them.
• Garlic: I have minced fresh garlic for this recipe. You can also use store-bought garlic paste.
• Green chilies: I have used 2-3 Thai green chili, you can skip reducing the heat.
• Onion: I have used pearl onions (shallots). You can skip onion for no onion recipe variation.
• Tomato: I have used fresh chopped Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess.
• Spices: I have used turmeric powder, red chili powder, garam masala. You can increase or decrease the spices according to your choice.
• Water: lentil to water ratio - For ½ cup of dal, 1 ½ cups of water is added.
• Coriander leaves: I have used coriander leaves for garnish.
• Curry leaves: Adding curry leaves gives a unique and best flavor to this dal curry, so do not skip it.

How to Make Moringa Leaves Dal

Firstly wash and de-stem the moringa leaves.

Stovetop Method

Cook the Dal (Lentils)

Rinse the dal 2-3 times until the water runs clear.

Pressure cook ½ cup of rinsed moong dal with 1 ½ cups of water in the Instant Pot or traditional stovetop pressure cooker.

Instant Pot: Pressure cook on Manual (High Pressure) for 6 minutes with natural pressure release.

Stovetop Pressure Cooker: Pressure cook on high heat for 2 whistles and wait for natural pressure release.

Then mash the cooked mung dal using a whisker or potato masher.

Heat 2 tablespoons oil (or ghee) in a kadai, add mustard seeds and cumin seeds and let them splutter.

Next, add minced green chilies, ginger, garlic, and curry leaves. Saute for a few seconds until the raw smell goes away.

Add finely chopped and saute till they are soft and translucent.

Then add finely chopped (or pureed) tomatoes and cook until the tomatoes are soft and mushy.

Then add moringa leaves and saute for 1-2 minutes or till the leaves wilt.

Then add the cooked and mashed moong dal, spices like turmeric, red chili powder, salt, and add ½ to 1 cup of water to adjust the consistency of the dal as per your preference. Mix until well combined.

Simmer the moringa dal for 2-3 minutes on medium-low flame.

Lastly, add some garam masala, lemon juice, and coriander leaves. Mix well. Turn off the heat. Taste and adjust more salt if required.

Serve this moringa dal hot with basmati rice, pickle, papad, roti, or naan.

Instant Pot Method

Wash and rinse the dal, keep it aside. Press SAUTE on Instant Pot. Add oil, and once it's hot, add mustard seeds and cumin seeds. Let them crackle.

Add minced garlic, green chilies, curry leaves, and saute until the raw smell of garlic goes away.

Next, add shallots or onions and saute for a minute. Then add chopped tomato and cook till tomatoes turn soft.

Add drumstick/moringa leaves, saute for a minute till the leaves wilt.

Then add water and deglaze the pot to avoid the BURN notice.

Finally, add rinsed moong dal, turmeric powder, red chili powder, garam masala, salt, and give a stir.

Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and Set Timer to 6 minutes.

Once the pot beeps, let the pressure release naturally(NPR) for 10 minutes.

Lastly, remove the lid away from you, and add cilantro and lemon juice. Also, adjust the consistency of the dal at this point.

Instant Pot Moringa/Drumstick leaves dal is ready and served hot with steamed rice and quinoa.

Stovetop Pressure Cooker Method

• Follow the steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. The drumstick leaves dal recipe is ready to serve.

Serving Suggestions

Serve Moringa dal with chapati,  jeera rice, or steamed rice. It also can be eaten with quinoa, or brown rice! or even eaten as a lentil soup.

Tips

• Fresh & Tender Moringa: Choose tender and fresh drumstick leaves for this moringa dal recipe.
• Dal Consistency: If your moringa lentils/dal are watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
• Soft Mushy Dal: If one wants really soft mashed dal, Pressure cook for 8 minutes. But I like dals (lentils) to be a little firm, so I selected 6 minutes Manual/Pressure Cooker (high pressure) option.

Variations

• Add Vegetables: You can also add veggies like carrots, pumpkins, and potatoes to make it extra nutritious.
• Use Different Lentils: You can use any kind of dal/lentils, like toor dal, masoor dal, or a mixture of toor, masoor, and moong dal.
• Moringa Leaves Sambar: If you are a South Indian and want to make sambar with drumstick leaves, follow the same steps; instead of the dry spices mentioned below, add 1.5 tablespoons of sambar powder and some tamarind extract instead of lemon juice.
• Make it Spicy: Add extra green chilies or red chili powder to make the dal spicier.

More Moringa/Drumstick Leaves Recipes

• Drumstick Leaves Paratha
• Aloo Moringa Sabzi
• Moringa Rice
• Moringa Chutney
• Moringa Raita
• Moringa Makhana

More Pressure Cooker Lentils/Bean Recipes

• Dal Tadka – Dal cooked with toor dal (yellow lentils).
• Masoor Dal - Dal made with red lentils.
• Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices.
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves.
• Whole Green Moong Dal – Dal cooked with whole mung beans.
• Panchmel Dal – dal prepared with five varieties of lentils.
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves.
• Raw Mango Dal – Dal cooked with Raw Mango.

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