Moringa Chutney


How to prepare?

Onions and beetroot
  • 1/2 cup moringa leaves
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 2 tsp coriander seeds
  • 1 tsp red chilli powder
  • 1/2 tsp fenugreek seeds
  • 1 tbsp sesame seeds
  • 1 tbsp desiccated coconut
  • 1 tsp amchur powder 
  • 1 tsp olive oil
  • ½ cup water
  • Salt According to taste
A cooking pan
  • Method
  • In a thick Kadhai, add a teaspoon of oil roast the moringa leaves on low flame.
  • Add the chana dal and dry roast until get an aroma.
  • Add the urad daal, coriander seeds, methi seeds, red chilli powder and dry roast till the days are brown.
  • Set aside in a plate and let it cool.
  • In the same kadhai,add the sesame seeds and roast till spluttering.
  • Dry roast the desiccated coconut till light golden in colour.
  • Add to the cooling dal plate.
  • Once cool transfer the ingredients to the mixer jar.
  • Add salt and grind till the ingredients become a coarse powder.
  • Now add the dried moringa leaves and puree it well.
  • Add water also.
  • Store in an ​air-tight container.

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