LET'S GET STARTED
– 1 tbsp oil – 1 tsp mustard seeds – ½ tsp urad dal – ½ tsp chana dal – 2 dried red chilies – 10 shallots peeled and cut into halves – ¼ tsp ground turmeric – ½ tsp ground pepper or to taste – ¾ tsp salt or to taste – ½ tsp sugar optional – 3 cups moringa leaves loosely packed. Destemmed and cleaned. Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
- Heat the kadai or a saucepan and add oil. I used my clay pot for making this poriyal. When the oil is hot, add mustard seeds, urad dal, and chana dal. When the mustard seeds splutter, add the dried red chilies and saute for 20 to 30 seconds.
- Let the shallots turn translucent and soft. Then add the cleaning moringa leaves. Add salt, ground turmeric, and ground pepper.