Serving: 2 cups | Type : Podi / Masala

Ingredients:

Method:

1. 1. 1. Take a pan, heat with medium heat and dry roast the murungai keerai until it get toasted.

      2. Keep it aside to cool.

      3. Now toast the red chilli for few seconds and add salt and Asafotida toast for a second keep it aside.

      4. Then dry roast both dhals until it get toasted on low flame.

      5. Let all the ingredients cool completely.

      6. Then powder roasted dhals and red chili coarsely

      7. Now add the toasted murungakkeerai and grind it smooth.

      8. Store it in the air tight container.

      9. Mix it with white rice and serve it or serve it with dosa or idly.

Note:

1. 1. 1. 1. To dry the murungai keerai, wash the leaves thoroughly and spread it out evenly on top of a cloth for two days keep it inside the house. Keep turning the leaves often by combing it out with your hands. DO NOT dry it in the sun.

         2. If you want Moringa powder for Smoothies or Cereal, powder just the dried leaves without the dhals into a fine powder and keep it in an air tight container.