Need a quick, feel-good meal? Give Moringa Dal a try! Made with fresh moringa leaves and a few simple ingredients, this cozy lentil dish comes together effortlessly — perfect for those busy days when you still want something delicious and comforting!
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A few years ago, I spotted “drumstick leaves” at the local Indian grocery store and learned those are moringa leaves—commonly used in South Indian dals. Growing up in Maharashtra, we often used drumstick beans in cooking, but I had never tried the leaves before. I picked up a pack and tried a simple dal recipe, and was pleasantly surprised by how easy they were to cook and how mild, comforting the flavor was. If you’ve been curious about moringa leaves, this recipe is a great place to start!
This flavorful, nourishing dal has quickly become a regular in my dinner rotation, right alongside my go-to spinach dal. Whether you’re new to moringa or already a fan, this is one simple and wholesome recipe you’ll want to make again and again!
I love making this dal a bit thicker and more stew-like — the heartier texture makes it extra satisfying and perfect for scooping up with warm roti or paratha. It’s just as comforting with a bowl of rice and a drizzle of ghee on top!
Ingredients
- Lentils – You can make this recipe with Moong dal, Toor dal, or Masoor dal—whichever you have on hand! Toor dal gives it a rich, creamy texture, masoor dal cooks quickly with a slightly earthy flavor, and moong dal is my personal favorite for a lighter, easy-on-the-tummy option. All three work wonderfully with drumstick (moringa) leaves, so feel free to use what you love!
- Fresh Moringa Leaves - Easily found at most Indian grocery stores, these greens have a mild, delicate flavor that pairs perfectly with lentils and adds a nutritious touch to the dish.
- Masala Paste – this recipe uses a simple, flavorful masala made from frozen fresh coconut that is readily available in Indian grocery stores, mild dried chilies (for that gorgeous color), garlic, and cumin seeds. It’s quick to blend and adds so much depth.
- Tadka – A quick tadka with mustard seeds brings everything together with the classic South Indian flavors.
How to Make Moringa Dal
Serving
Serve it hot with steamed basmati rice or jeera rice and a drizzle of ghee for a comforting, satisfying meal. It's also delicious with a warm roti or paratha on the side to scoop up every bite.
Pair it with a simple vegetable stir-fry like green beans poriyal or brussles sprouts sabzi, pickle, or cooling cucumber raita for a well-rounded meal. Whether you're enjoying it for lunch or dinner, this nourishing dal fits beautifully into any home-cooked spread!
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Moringa Dal (Lentils with Moringa Leaves)
Equipment
Ingredients
- 4 oz drumstick leaves 1 cup packed
- ½ cup mung dal you can also use masoor dal or toor dal
- 2 cups water
- ¼ teaspoon ground turmeric
- ⅛ teaspoon asafoetida
- 1 tablespoon ghee or oil
- ½ teaspoon mustard seeds
- 1½ teaspoons kosher salt
Masala Paste
- 2 tablespoons grated coconut
- 3 dried whole Kashmiri chilies Use less if using spicier variety
- ½ teaspoon cumin seeds
- 3 garlic cloves
- ½ cup water
Instructions
- To prep the moringa leaves, gently strip them from the stems using your thumb and index finger, and discard the stems. Rinse the leaves well under running water, then pat them dry with paper towels to remove any excess moisture.
- Rinse and drain the lentils, then add them to the Instant Pot insert along with water, turmeric, and asafoetida. Close the Instant Pot lid with pressure release valve to sealing and Pressure cook on high for 6 minutes. Allow the pressure to release naturally for 10 minutes before opening the Instant Pot.
- While the lentils are cooking, prepare the masala paste by blending fresh coconut, garlic, dried red chilies, cumin seeds, and water until smooth.
- Heat ghee in a medium pan and add the mustard seeds, letting them splutter. Add the prepared spice paste and sauté for 3 to 4 minutes. Add moringa leaves and saute for another 2 to 3 minutes.
- Stir in the cooked lentils and salt, then let the dal simmer until it comes to a gentle boil. Turn the heat off.
Notes
Nutrition
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Sheryl says
This sounds like a perfect recipe. It makes an attractive dish, is tasty, and is easy to make.
Archana says
Thank you Sheryl!
Sandhya says
Archana,
I love drumsticks but have never used the leaves either. Your recipe is inspiring me to go find them in the Indian store!
Archana says
Thank you Sandhya! I hope you find them, they are very versatile and healthy
chefceaser says
Reblogged this on Chef Ceaser.
Archana says
Thank you!
elliebleu says
I had no idea you could eat Moringa leaves. I'll have to give them a try if I find them at the store. As always, your lentils turned out beautiful.
Archana says
Thank you Ellie! I hope you find Moringa leaves, if not try the recipe with spinach.
elliebleu says
Great suggestion. I'll give it a try 🙂
Archana says
I would love to know how you like it.
ashu@ashstylegourmet says
Nice recipe share, Archana. Yeah the leaves are the most nutrient rich source.
I use Drumsticks but never tried or tasted any recipe using the leaves. I need to check them out in the Vegetable markets here in the UAE, I have not seen them in the supermarkets though.
Archana says
Thank you Ashu. I hope you find them in the Indian groceries. Only recently I started noticing them here in the US.
Starr @ The Misfit Baker says
This dish looks super tasty and easy to prepare! Thanks for sharing it!
Archana says
Thank you Starr! It is super healthy too!!
Medha Rajamanur says
One has to try this recipe to actually know what magic the ground paste does to a daal. Besides the pain of separating each leaf it is a very very easy and tastee recipe. Tried this it this week for dinner. Came out well but will notch up the spice level next time. Something I can now share with family and look good. Thanks to you Archana.
Archana says
Hi Medha! I am happy you enjoyed this healthy drumsticks leaves recipe. It is on a repeat in our family. And I wish there was an easy way to separate the leaves. Cleaning them ahead of time is the only thing I can think of! Thank you for trying these recipes and taking time to give your feedback. These comments truly make my day!
Rhia says
Hi I was wondering why did you use rice flour? Can't wait to try this recipe as I recently had this dhal at a chain India restaurant and it felt healthy and delicious.
Archana Mundhe says
Hi! The rice flour is used to thicken up the dal.
Paul April says
I love your recipes. Been cooking all my life and only in the past 2 years started cooking Indian cuisine. Bought a Watkins pressure cooker and a lot of new spices and ingredients. I've developed a great Lamb Korma. Anyway, I just bought some dried Moringa leaves and want to make your Moringa dal. I think your recipe calls for fresh leaves, 1 cup packed. What amount should I use of dried leaves?
Thank You Archana!!!
Archana Mundhe says
Thank you so much for your kind words! I’m so glad to hear you’ve been enjoying the recipes and how exciting that you’ve started exploring Indian cuisine. Your Lamb Korma sounds amazing. For the Moringa Dal use about 2 tablespoons of dried Moringa leaves in place of 1 cup fresh. Can’t wait for you to try it, let me know how it turns out.
Paul April says
I forgot to give you 5 stars, and I give them to you reluctantly, because the system doesn't allow me to give you 10!!!
Thank You
Archana Mundhe says
Thank you!!
Lalitha says
I want to try this recipe but - when do I add the moringa leaves?
Archana Mundhe says
Hi Lalitha, Add the moringa leaves after you saute the spice paste. I have updated the instructions on the recipe card too.
Lalitha says
Thank you!