3cupsmoringa leavesloosely packed. Destemmed and cleaned.
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.
Then add the chopped shallots.
Let the shallots turn translucent and soft. Then add the cleaning moringa leaves. Add salt, ground turmeric, and ground pepper.
Mix well. If using sugar, add the sugar as well and mix thoroughly.
Cover and cook the moringa leaves over medium-low heat for four to five minutes.
Then remove the lid and cook till the oozed out water is all evaporated.
Here it is after the poriyal is thoroughly cooked. Serve warm.
Adding shallots add a unique flavor to the spinach. If you don't have shallots, you can use half a cup of chopped red or yellow onion.
Adjust the salt and spices as per your preference.
Sugar is also optional. It helps to balance the flavor, but that's completely optional.
I usually add ground pepper and turmeric to all my greens and spinach. Adjust the measure according to your preference.
Try to remove the stems as much as you can. Sometimes, even after a thorough cleaning, you might find some small stems here and there, and don't fret about it. You can discard them as you cook.