Drumstick Leaves Chutney Powder
Superfood drumstick leaves|Moringa Leaves made in this lentil based spice powder
Servings: 1 small jar
Calories:
Equipment
- Kadhai|wok
- Spoons and Ladles
Ingredients
- 1 cup moringa leaves or drumstick leaves
- 1 tablespoon urad dal
- 2 tablespoon chana dal
- 2 teaspoon coriander seeds
- 2 teaspoon red chilli powder
- ½ teaspoon fenugreek seeds
- 1 tablespoon sesame seeds
- 1 tablespoon coconut desiccated
- ½ teaspoon Asafoetida Powder
- 3 tablespoon groundnuts optional
- 1 teaspoon amchur powder optional
- 1 teaspoon oil
- Salt
Instructions
- Wash and dry the leaves on tissue paper. This step takes maximum time generally, I will let the leaves sit on the tissue for 8 hours. After 8 hours, I roast the leaves in a wok on low flame until they dry out. Set aside to cool on a plate.
- In a kadhai/wok, dry roast chana dal on low flame until it becomes aromatic. The dal will look a little brownish. Transfer to a plate and set aside to cool.
- Next, dry roast the urid dal till crisp and reddish. Add to the plate of cooling chana dal.
- Similarly, dry roast the coriander seeds and the fenugreek seeds individually. Set aside on the plate where the dal is added.
- On these hot ingredients, add the chilli powder.
- Add the sesame seeds and roast till they splutter. Add to the same plate as the dals.
- Dry roast the groundnuts until golden brown. Transfer to a different plate to remove the skins.
- Dry roast the desiccated coconut and the rock of asafoetida until light golden. Add the dried drumstick leaves and a teaspoon of oil. Roast until you get an aroma. Switch off the flame. Transfer the ingredients from the plate to the wok and mix well.
- Once all the ingredients cool, add them to a mixer jar. Add salt and run the mixer till the ingredients become a coarse powder.
- Store in an air-tight container. It stays fresh for months when stored in a refrigerator.