Per Serving

• Red Masoor Dal (Split): ¼ cup
• Drumstick Leaves (Moringa/Murungai Keerai), cleaned chopped : ¼ cup
• Asafoetida (hing): ¼ tsp
• Cumin seeds (Jeera): ¼ tsp
• Ginger, finely chopped : ¼ tsp
• Dry Red Chilli : ½
• Tomato, chopped : ½
• Green Chilli ,slit : ¼
• Coriander Powder (Dhania): ¼ stp
• Turmeric powder (Haldi): ¼ tsp
• Red Chilli powder : ¼ tsp
• Salt : as per taste
• Ghee : 1 tsp
• Lemon juice : 1 tsp

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• Wash and soak the masoor dal in 2 cups of water for at least 30 minutes. Wash and pat dry the drumstick leaves.
• Next, finely chop the drumstick leaves. Heat a teaspoon of oil in a kadhai and add the chopped drumstick leaves. Sprinkle some salt, cover the pan and cook the moringa leaves for 2 to 3 minutes until soft.
• Once done, turn off the heat and keep the cooked moringa leaves aside.
• Next step, heat ghee in a pressure cooker over medium heat. Add asafoetida and cumin seeds and allow it to crackle.
• Add onion, tomato, ginger, green chilli along with coriander powder, turmeric powder, red chilli powder and saute for a minute.
• Add soaked masoor dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker.
• Cook masoor dal for four whistles and then turn the heat to low and simmer the dal for about 5 minutes. Once done, turn of the flame and allow the pressure to cool down.
• Open the cooker, add the sautéed moringa leaves, lemon juice, and serve. 
• Serve the moringa masoor dal recipe along with parboiled rice / phulka roti and sabzi to make it a wholesome Indian diabetic friendly dinner.