Considered as a modern day 'superfood', and a staple in ancient Ayurvedic healing practices, this Moringa (Drumstick) Leaf Curry With Roasted Peanuts is delicious and nutritious.
Separate moringa leaves from their stalks and wash under running water. Allow water to drain completely. You can lay the leaves over a clean towel and pat dry.
Heat oil in a pan. Splutter mustard and cumin seeds. Add chana dal and dry red chili, mix until they slightly brown.
Add curry leaves and onion. Sauté until onion is translucent.
Add turmeric powder, salt, and red chili powder (optional) and mix everything well.
Add moringa leaves. Mix well again, set the lid allow the leaves to wilt. Open the lid and mix well every couple of minutes. Do this until the moringa leaves are cooked to your preference. If the leaves are sticking to the bottom of the pan, lower the heat and add a couple of teaspoons of water. Do not overcook the leaves lest they lose their valuable nutrients and turn bitter!
In another pan, roast raw peanuts on a low-medium flame until they are crunchy. Skip this step if your peanuts are already roasted.
Add peanuts to a dry grinder and grind them coarsely.
Add roasted peanut powder to the moringa curry. You can add 1 tablespoon freshly grated coconut, 1 teaspoon lime juice and/or a bit of grated jaggery to this dish if you prefer to avoid the slight bitterness of moringa leaves.