Wednesday, 28 March 2018

Keerai Paruppu Sadham | Drumstick Leaves Lentil Rice

Pasalai Keerai or Murungai Keerai is super good for pregnant women, including greens twice a week during the second and third trimester in their menu helps both the mother and fetus in many ways. These are good sources of calcium, iron, anti-oxidants and folic acid and other Vitamins too. Much more than spinach I'd recommend moringa leaves (or the drumstick leaves) for pregnant women as it is super nourishing than spinach; also drumstick pods have loads of goodness to offer. Consuming drumstick or drumstick leaves helps combat anemia too. I've used moong dal here as it does not cause bloating and also is rich in folic acid. Apart from eating healthy and staying well hydrated also make it a point to eat anything in moderation during pregnancy, that includes greens also. This recipe can be served to toddlers and kids too. I have another simpler version with toor dal on blog click here to check that out!



INGREDIENTS

Total Preparation Time - 15 minutes
Serves 3 people 
  1. Drumstick leaves - 2 handfuls (or) Spinach leaves - 10 to 15 small leaves 
  2. Rice - 1 cup
  3. Paasi Paruppu / Moong Dal - 1/2 cup 
  4. Shallots / Pearl onions - 5
  5. Garlic - 2 pods
  6. Ginger - 1/2 inch piece 
  7. Cumin seeds - 1 teaspoon
  8. Pepper - 1/2 teaspoon 
  9. Turmeric powder - 1/4 teaspoon 
  10. Salt - As required 
  11. Ghee - 2 teaspoons (or) Gingelly Oil - 2 teaspoons 

PREPARATION METHOD
  • Wash rice and lentils well in water. Wash leaves well too, if using spinach make sure you wash them in water (preferably luke-warm water) and chop into small pieces. If using drumstick leaves remove from stem and wash well. 
  • Peel and chop onions, garlic pods and keep aside. Scrape off skin from ginger, wash and crush well. 
  • Place a cooker on flame and add ghee or oil after it heats up add cumin seeds, peppercorns, chopped onions, garlic, crushed ginger, and saute for a minute.
  • Add the greens (spinach or drumstick leaves) and stir slightly. 
  • Then add rice, moong dal, salt and turmeric powder. 
  • Pour 3.5 cups of water. I've added extra water so that the rice gets well cooked and also gets mashed up a little. 
  • Stir well and cover with the cooker lid. Place the whistle or regulator and cook on low flame for 10 minutes. 
  • Remove from flame and open the cooker after the pressure has dropped and then give a good stir mash a little. 
  • Serve hot with papads. 



TIP: Do not use any vegetable oil other than gingelly oil for pregnant women and kids. If you do not like the flavor of this oil use ghee. Gingelly oil even at a higher temperature does not turn toxic unlike other vegetable oils. And  gingelly oil also keeps the body cool. Ghee is equally good too and it also nourishes the body. 


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