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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apuginthekitchen says
That looks so good Archana. I've never heard of drumstick leaves before. How interesting and delicious this is.
Archana says
Thank you Suzanne! I also discovered then recently. They have a mild flavor and can be used in many recipes. Super healthy and delicious.
woodboneandstone says
I love drumsticks! We had a drumstick tree when we lived in Vellore, S. India. I don't remember ever eating the leaves though. I would love to get hold of some Moringa seeds!
Archana says
I grew up eating drumsticks but never ate the leaves! Now they all always available in the Indian groceries, so it's easier to just pick them up. Want to try making other dishes with these leaves. Thank you!
woodboneandstone says
I have yet to see them in Indian stores but I will continue to keep my eyes open.
Archana says
Here in New Jersey they are available. Hopefully they will soon appear at a store near you!
payel says
This recipe is so good! Specially drumstick leaves and the masala paste.I don't get those leaves in London,can I use any other leaves?Archana what do you think would go good with this masala paste?
Archana says
Thank you Payal! Spinach will work very well for this recipe. I would love to know how you make out!
payel says
Great! Definitely I will let you know!I might use kale and watercress !I love these leaves!Thanks for sharing this wonderful recipe!
Archana says
Yes! Both kale and watercress will work great.
payel says
Thank you!
Cook with Smile.. says
This looks super delicious Archana..will sure give a try and let you know..
Archana says
Thank you Lathi!
TheMintThief says
Looks scrumptious Archana! ?
Archana says
Thank you Nafisa!
Freda @ Aromatic essence says
Such a yummy and comforting meal 🙂
Archana says
Thank you Freda! Make a perfect weeknight dinner.
shakuntala lakhani says
Very tasty and healthy recipe. Thanks for sharing as always . Good night. Attaya
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Archana says
Thank you Aatya! I know you love this recipe. I hope you get to enjoy it often.
Neethu says
Yummm
Archana says
Thank you Neethu!
Hans Susser says
Simple yet beautiful 🙂 Life is Good !
http://www.ChefsOpinion.org
Archana says
Thank you Hans! You said it right, simple but beautiful and so healthy!
Blogtastic Food says
Yumm!! I love a good fragrant dish like this (: So simple to make as well.
Archana says
Thank you Nicolas! I agree Simple foods are the best.
Laura @ Feast Wisely says
Wow Archana - I've not heard of these leaves before either and imagine they'd be a rarity here in Australia but perhaps I'd substitute them with curry leaves....
Archana says
Thank you Laura! Make it with Spinach or Kale leaves if you do not find drumstick leaves. I would love to know how you like it.
Laura @ Feast Wisely says
Great tip - thank you!
healthyindiankitchen says
Love lentils! Nice recipe Archana?
Archana says
Thank you Mona! It is healthy and delicious.
Sudhir Chauhan says
something new for me.... this looks amazing.....
Archana says
Thank you Sudhir! I learnt about drumstick leaves recently too. They have a mild flavor so can compliment many dishes.
Utkarshini Khanna says
So yummy & interesting 🙂 🙂
Archana says
Thank you Utkarshini! I thought the same, once I read all the nutrition facts I had to make them. So delicious.
Anuradha Mukherjee says
We get plenty of drumstick leaves here.I will try your recipe soon.
Archana says
Thank you Anuradha! That is great! Please let me know how you like it.
Anuradha Mukherjee says
Sure Archana.
Ruchisvegkitchen says
Very healthy tasty share... Looks superb. Thank you for sharing Archana
Archana says
Thank you Ruchi!
Desiree says
I love curries, especially, the authentic Indian recipes. Here in Mauritius, the indo-mauritians changed a lot of things in the recipes to make them look and taste more 'tropical' i guess ...
Archana says
Hi Desiree, I have some authentic indian recipes and I will try my best to post more.
Desiree says
Hi Acharna 🙂 So nice from you
Prajakta says
Nice recipe. I have eaten Drumsticks loads of time but never the leaves. It's a nice idea 🙂
Archana says
Thank you Prajakta. I grew up eating drumsticks, which I love, and now I like the leaves too. Very versatile and can be used in many recipes.
Anu Yalo says
Both are very healthy and nutritious!!
Sumith Babu says
Love drumstick leaves. Great post Archana.
Archana says
Thank you Sumith!