Murungakeerai Poriyal

Murungakeerai is very healthy. The leaves are the most nutritious part of the plant, being a significant source of vitamin B₆, vitamin C, provitamin A as beta-carotene, magnesium and protein, among other nutrients reported by the USDA^. When compared with common foods particularly high in certain nutrients, fresh moringa leaves are considerable sources of these same nutrients.
Some of the calcium in moringa leaves is bound as crystals of calcium oxalate^[16] which may inhibit calcium availability to the body. It is not clear whether the calculation of the reported amount of calcium in moringa leaves includes such non-bioavailable calcium.

The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder used in soups and sauces. It is important to remember that like most plants heating moringa above 140 degrees Fahrenheit will destroy some of the nutritional value.

Source: Wiki
 

Ingredients:

• Murungakeerai - 1 cup
• Moong dal soaked - 1/2 cup
• Oil
• Salt
• Mustard seeds
• Urad dal
• Red chilly - 2

Method:

• Heat oil in a pan, temper mustard seeds, urad dal, red chilly.
• add the washed leaves to it. Add salt and sprinkle some water.
• Close and cook for 5 mins.
• Add the soaked moong dal to it.
• Stir and cook for 5 mins.

 

Nutritious Keerai poriyal ready.

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