Creative take on vegan/vegetarian

Drumstick (Moringa) And Lentil Curry

SUPERFOOD moringa has been trending for a while, but in Indian homes we have been using it for decades, reaping the health benefits.

It is a rich source of vitamins and minerals, balances blood sugar levels, protects the liver, lowers cholesterol and prevents and reduces the effect of high blood pressure.

Preparation: 10 minutes Cookin: 30-35 minutes

4-5 drumsticks washed and cut into 3cm pieces

½ cup (125ml) split pea dhall soaked in water minimum 2-3 hours

1 tbs (15ml) olive oil

¼ tsp mustard seeds

1 sprig curry leaves

¼ tsp cumin seeds

¼ tsp crushed black peppercorns 1 small onion finely chopped

1-2 tbs garlic and ginger paste

1-2 tbs (15ml) mixed masala

2 large very ripe tomatoes liquidised 2-3 green chillies

1 tsp (5ml) salt

80ml water

Fresh coriander to garnish

Wash and cut the drumsticks. Boil in lightly salted water until soft but still firm. Keep aside.

Boil the split peas until soft to the touch but firm. Once soft, strain and keep aside.

Heat oil in a pot. Toss in the mustard seeds, curry leaves, cumin seeds, and peppercorns. As soon as the seeds pop and leaves splatter, toss in the onions. Cook until the onions are light brown.

Spoon in the garlic and fry for a few seconds. Add the masala and give it a quick stir.

Pour in the tomatoes, chillies and salt.

Stir, cook for a minute or two. Toss in the drumsticks and split peas – give it a good stir.

Add the water, simmer and cook for 10 to 12 minutes, stirring occasionally.

(For more gravy, add more water).