Recipes

I am sharing with you two of my grandmother's recipes for Moringa. Moringa was a staple in my Malaysian home; she used it frequently!

Moringa Leaf Dhal Curry

Ingredients:

• 1 cup Moringa leaves

• 1 cup thoor dal or yellow split pea

• A pinch of turmeric

• 2 cloves garlic

• 1 tsp thick tamarind extract

• Salt

Seasoning:

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 6 curry leaves

• 2 dry red chilies

Instructions:

1. Remove the little stems of the moringa leaves and separate out the leaves.

2. Wash the leaves and set aside.

3. Soak thoor dhal or yellow split pea overnight.

4. Wash dhal and pressure cook with moringa leaves, garlic, turmeric, and 2 cups of water for about 3 whistles.

5. Turn off the stove and wait. Then, open the cooker when all the pressure has gone and slightly mash the contents with the back of a spoon.

6. Turn on the stove again. Add a little more water to the dhal mixture, add tamarind, salt, and bring to a boil. Then, turn off the stove.

7. For the seasoning, heat oil in a small frying pan, add cumin seeds, mustard seeds, broken dry red chilies, and curry leaves. Fry for a minute. Smelling good!!

8. Pour the seasoning on the dal and close the lid.

9. Serve hot with rice or roti. Yummy!

Moringa Leaf Stir Fry (Paratal)

This moringa leaf stir-fry is made with two superfoods - moringa and coconut. This traditional recipe is easy, healthy, and tasty!

Ingredients:

• 250 grams moringa (drumstick) leaves

• 1/4 teaspoon turmeric powder (optional)

• 1/4 cup grated coconut

• To taste salt

• 1 tablespoon oil

• 1/2 teaspoon mustard seeds

• 1/4 cup shallots

• 1 tablespoon crushed dry chillies

• 1 sprig curry leaves (optional)

Instructions:

1. Wash and drain the moringa leaves.

2. Combine the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl. Mix well.

3. Heat the oil in a pan, splutter mustard seeds. Add crushed chillies and curry leaves (optional).

4. Sauté for a couple of minutes on a medium flame.

5. Now add the mixed moringa leaves and combine well.

6. Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.

7. Open the lid, stir well, and cook for 2 minutes.

8. Switch off and serve it hot with rice. Enjoy!!

Rasam

Rasam is a tangy, spiced South Indian soup prepared with a broth of tamarind and tomatoes, and a medley of spices, then tempered with mustard seeds, curry leaves, and dried red chilies. My grandmother makes this when we come down with a cold or even after eating rich food during festive seasons. It is commonly served with steamed rice or enjoyed as a warm broth. This is how my grandmother makes it when we were growing up in Malaysia.

Main Ingredients:

• 1 tablespoon tightly packed seedless tamarind

• 1 medium-sized tomato chopped

• 3 cups water

• 10-15 curry leaves

• 2 pinches asafoetida (hing)

• ½ teaspoon turmeric powder

• 1 teaspoon mustard seeds

• 2 to 3 dry red chilies - broken and deseeded

• 2 to 3 tablespoons chopped coriander leaves (cilantro)

• 2 tablespoons oil - gingelly oil (raw sesame oil) or any neutral oil

• Salt as required

Spices to be grounded

• 1 ½ tablespoons cumin seeds

• 1 tablespoon black peppercorns

• 5 garlic cloves (medium-sized)

Preparation:

1. Take a mortar and pestle; pound the cumin seeds and whole black pepper coarsely. Then, add the garlic and pound it together coarsely.

2. Alternatively, a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper, and garlic to a semi-fine or coarse consistency.

Instructions:

1. Take a bowl and transfer the coarsely pounded cumin seeds, black pepper, and garlic.

2. Then, add the 3 cups of water to this and mix. This will be a liquid mix.

3. Now, add the tamarind and mix into the liquid. Use your hands to do this. Then, add the slightly crushed tomatoes and mix again.

4. Finally, add turmeric and salt as required. Let it sit for 5-8 minutes.

5. Take a pot and add the oil. Then, crackle the mustard seeds first.

6. Add the curry leaves, red chilies, and asafoetida and fry for some seconds until the red chilies deepen their color.

7. Fry on a low flame so that the ingredients don't burn. By this time, it will smell good.

8. Then, add the liquid mixture that has sat for 5-8 minutes to the pan.

9. Just let the entire rasam simmer gently, covered on low heat.

10. Tip: We are not boiling the rasam for too long.

11. Then, turn off the heat and add chopped coriander leaves.

12. Serve rasam hot as a soup or with steamed rice.

Savoury Rice Porridge

My grandmother specifically made this for me during episodes of mild diarrhoea, throughout recovery, or when I experienced a loss of appetite, particularly during periods of illness. This very simple savoury porridge is a gentle option to hydrate the body.

Ingredients:

• 2 cups of water or bone broth can be an option

• 2 tablespoons of Basmati rice

• 1 teaspoon grated ginger

• ½ tsp grated garlic

• Salt as required

Instructions:

1. Wash the rice first. Drain the water and set aside.

2. Take a pot and add the water. Then, add the rice.

3. Let this cook until it is mushy and soft. Do it on low heat and it may take slightly longer on the stove.

4. Sometimes, a pressure cooker can be used. A slow cooker is another option.

5. Then, add the grated ginger and garlic. Let it simmer.

6. Finally, add the salt as required.

7. Serve this warm.

 Quick First Aid Tips

Please note these quick tips are not a substitute for any medical advice or lifestyle changes. If symptoms persist, you must consult a medical doctor or qualified healthcare provider.

1. Small cuts or bruises – turmeric powder made into a paste and lightly rubbed on the affected area.

2. Bloating or gas - You can drink 1 tbsp Ajwain water or chew ¼ tsp of ajwain seeds and drink 1 cup of warm water to swallow the chewed seeds.

3. Blocked Nose (sinus) or mild whizzing – You can inhale steam with eucalyptus oil.

4. Common Cold - You can grate thumb-sized ginger and add to 1 cup of boiling water. Add ½ tsp cinnamon powder and let it boil for 1-2 minutes. Slightly cool it. Then, sip the tea while it is hot. Do it 2-3 times a day.

5. Heaty or feeling hot (internal) – You can drink fresh coconut water or salted lassi (neer mor – in Tamil). Salted lassi - add ½ cup of yogurt and 1 ½ cup of room temperature water in a blender. Add a pinch of salt. Blend it and serve it as lassi. Refreshing and cooling during the hot days. Note: Optional to add 3-5 curry leaves or ¼ tsp cumin when blending the ingredients.

6. Mild Burns - You can apply fresh aloe vera gel to the affected area.

7. Mild diarrhoea - You can swallow ¼ to ½ tsp of fenugreek seeds with a cup of warm water.

8. Mild UTI - You can boil 1 ½ cup of water and add ½ tsp fenugreek seed. Boil it and let it reduce to 1 cup liquid. Drink this twice a day.

9. Sore throat - You can gargle with 1 cup of hot water mixed with ½ tsp salt and ¼ tsp turmeric.

10. Swelling or Water retention in the feet - You can drink barley water: 4 parts of water boiled with 1 part of barley, then strain.

 Disclaimer: This Ayurvedic information is for educational purposes only and is not a substitute for professional medical advice. Always consult with a qualified healthcare provider for any health concerns or before making any decisions related to your health or treatment.

At REVIVE Ayurveda, I provide Ayurveda Wellbeing Programs designed to support your wellness journey. These programs include sharing accessible recipes that you can prepare and enjoy….this can be any cuisine. In addition, I offer cooking workshops rooted in Ayurvedic principles, which are available for hosting in private homes.