Muringa (Drumstick) Leaves Curry

Ingredients (Serves 3 - 4):

Muringayila (drumstick leaves) --   1 ½ cup
Toor dal                     --   ½ cup (optional)
Salt                               --   to taste
Shredded coconut --   1 cup
Green chilies            --   1
Cumin seeds             --   1 tsp
Turmeric powder   --   ¼ tsp + ¼ tsp(for dal)
Red Chilly Powder --   1 tsp + ½ tsp(for dal) - adjust according to your taste - this much is medium spicy

To temper:
Coconut oil               --   2 tbsp
Mustard seeds         --   ½ tsp
Shallots                      --   2
Red chilies                --   1

Preparation:

Separate the leaves from the stalks, wash and keep it aside.(This is the time consuming part J)

Grind together the coconut, green chillies, cumin seeds and turmeric powder. Keep aside.

If adding toor dal, cook the dal with ¼ tsp turmeric powder and ½ tsp red chilly powder.

Heat oil in a pan. Add the mustard seeds and let it sputter. Add in the sliced shallots and red chilies. Saute until the shallots are translucent and then add in the leaves and salt. Saute until they start to change the colour.

Add the cooked dal, if using.

Now add the ground paste to the mix and add required amount water (around a cup). Keep stirring and let it just start boiling. Switch off the flame and remove from the stove.

Serve hot with rice.