Moringa chickpea curry, No oil

It's moringa aka drumstick week. I read that it is health-giving and nutritious, so all dishes in my home have this magical ingredient. Get creative, add it to your dishes too and relish a salubrious meal.

The constituents of the curry...

 

Cumin seeds - 1/4 tsp

Onion - 2

Green chili - 2

Ginger - 1/4 inch

Garlic - 4 cloves

Tomato - 1

Salt - 1/2 tsp

Nutritional yeast - 1/4 tsp

Coriander powder - 1/2 tsp

Chili powder - 1/4 tsp

Turmeric powder - a bit

Garam masala - 1/2 tsp

Chickpeas - 1 cup

Drumstick - 2

Water - 1/4 cup + additional for cooking chickpeas and drumstick

The recipe...

 

Soak chickpeas overnight, with several changes of the sousing water. Pressure cook with fresh water, a tad of salt and a dash of turmeric powder, for 4 to 5 whistles. Drain water and set aside.

Cut open drumstick lengthwise into two halves. Using a spoon, scoop out the insides; seeds and all. Boil this insides with little water, a bit of salt and a smidgeon of turmeric powder. 

Peel onion, ginger and garlic. Chop onion into thin slices. Mince ginger, garlic and chili. Heat a deep-bottomed steel pan and throw in cumin seeds. Cast in onion, ginger, garlic, chili and a splash of water.

 

 

 

 

 

 Allow the onion to soften in the water. Add in salt, turmeric powder, yeast flakes, coriander powder, chili powder and garam masala. Mix well. Stir around for 5 minutes so that the masalas meld in. Fling in roughly chopped tomato and cook for 5 more minutes. Turn off heat and allow to cool. 

Grind the onion tomato masala mishmash coarsely. 

 

 

 

 

 

Heat up the same pan, cast in cooked chickpeas, moringa, the ground concoction and a splash of water. Give a good stir to fuse everything and let it cook for 5 to 7 minutes. 

 

 

 

 

 

Serve hot with wheat steamcake!