Wash and air dry the Moringa leaves for some time on a tissue paper. I washed them in the morning and made my powder in the evening.
Separate the leaves from the bigger stalk and in a thick Kadhai/wok add a teaspoon of oil roast the leaves on low flame. Once the leaves are dry transfer them to the microwave on a tissue paper and microwave for 20 seconds. Repeat as needed. The leaves should crumble once you touch them. I need to do the microwaving 3 times.set aside.
In the kadhai/wok meanwhile, add the chana dal and dry roast it till you get an aroma. Add the urid daal, coriander seeds, methi seeds and dry roast till the days are brown. Set aside in a plate on which you have added the red chilli powder too cool.
In the same kadhai/wok add the sesame seeds and roast till the seed start spluttering. Add to the same plate as the days.
Dry roast the groundnuts till nice and golden brown. You may remove the skins once the ground nuts cool down I don’t.
Dry roast the desiccated coconut till light golden in colour. Add to the cooling dal plate.
Once cool transfer the plate contents to the mixer jar. Add hing and salt and run the mixer till the ingredients become a coarse powder.
Now add the dried moringa leaves and powder it well.