· Remove the moringa leaves from the stem and discard the stem .

· Wash the moringa leaves thoroughly in water and drain the leaves .

· Wash 3 tablespoons of moong dal thoroughly and cook them in a pressure cooker or pan until they are soft and set them aside.

Prepare the Murungai keerai poriyal/moringa leaves poriyal.

· Heat oil in a pan. Add mustard seeds and allow them to splutter.

· Add urad dal, cumin seeds and allow them to sizzle.

· Add chopped shallots and green chillies and sauté them.

· Add cleaned moringa leaves and stir-fry them over low flame until the leaves start to wilt and combine well.

· At this stage add cooked moong dal , the required amount of salt and mix well.

· Add grated coconut a few minutes before switching off the stove and stir well.

Delicious and healthy moringa leaves poriyal is ready to serve. Serve this poriyal as a side dish for sambar/rasam/curd rice.

Always use fresh tender leaves (light green ones) for a tastier poriyal. The hard leaves (dark green ones) will be very tough to chew , fibrous and bitter in taste , so avoid using them.

Do not overcook the moringa leaves, else it will reduce its nutritional value. Normally the leaves get cooked within 5-7 minutes on low flame.

Cook the moringa leaves only on a low flame, or else the leaves may get burnt quickly.