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Drumstick Leaves Recipe: A Traditional, Dal-Rich Moringa Usili
If you’ve ever wondered what to do with a bunch of fresh moringa, this is a classic answer. This drumstick leaves usili pairs the leaves with a coarse paste of toor dal, coconut, red chillies and cumin. The paste is cooked until soft, then folded with softened greens and fried until fragrant. The result is a crumbly, savoury stir-fry that tastes of home and goes beautifully with steaming rice. Ashha describes it as a combination of iron-rich leaves and protein-rich dal.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Moringa Usili / Drumstick Leaves Usili
- Prep time: Not specified in the original recipe
- Cooking time: 30 minutes
- Total time: Not specified (30 minutes cooking, plus cooling and grinding)
- Servings: 3
- Cuisine / course: South Indian usili (dal-based dry curry)
- Diet: Vegetarian
- Difficulty: Easy
- Flavour profile: Savoury, mildly spicy, nutty
- Storage: Best within 1 day
Ingredients Overview
The greens
- Moringa (drumstick) leaves, 2 handfuls: the earthy, leafy star
The coarse paste (ground)
- Toor dal, 2 tbsp: the protein-rich body of the dish
- Red chillies, 2, and cumin, ¼ tsp: heat and warmth
- Turmeric, ¼ tsp: colour and earthiness
- Coconut, 1½ tbsp: softness and mild richness
Tempering and seasoning
- Mustard, ¼ tsp, and urad dal, ¼ tsp: crunch and aroma
- Asafoetida, ¼ tsp: a savoury note
- Oil, 1 tbsp, and salt to taste
Health Benefits and Nutritional Aspects
Moringa leaves are a leafy green that provides iron, vitamins and fibre, and they’re a staple in many South Indian homes. Toor dal adds plant protein, so the dish feels filling on its own. Coconut adds a little richness, while cumin, chillies and turmeric flavour it without extra fat.
The recipe uses 1 tbsp of oil, which keeps the usili light for a dal-based dish. It’s vegan and naturally gluten-free as written, though some brands of asafoetida contain wheat flour. I haven’t listed nutrient values, since they depend on your leaves and portion, and I’d treat this as a nourishing side rather than a cure for anything.
Step-by-Step Preparation
- Prep the leaves: Strip the leaves from the stems and rinse them well.
- Soften them: Boil water, add the leaves and cook until soft.
- Cool and squeeze: When they reach room temperature, squeeze out the water and set aside.
- Make the paste: Grind the toor dal, red chillies, cumin, turmeric and coconut to a coarse paste.
- Temper: Heat oil in a pan. Add mustard and let it splutter, then add the urad dal and let it splutter.
- Cook the dal paste: Add the ground paste, salt, asafoetida and a little water. Toss, cover and cook until the dal is soft.
- Add the leaves: Stir in the cooked moringa, cover and cook for a few minutes.
- Fry for aroma: Open the lid and fry until a nice aroma comes.
- Serve: Enjoy hot with rice.
Mistake to avoid: Skipping the final fry. That’s where the crumbly texture and toasty aroma come from.
Tips for the Best Results
- Squeeze the boiled leaves well so the usili doesn’t turn watery.
- Grind the dal paste coarse, not smooth, for the traditional crumbly texture.
- Add only a little water while cooking the paste, as the recipe says.
- For a more vegetable-forward dish, reduce the dal quantity, as the page suggests.
- Swap the moringa for beans, snake gourd, bottle gourd or cluster beans if you like.
- Store leftovers covered and eat within a day, warming them gently in a pan.
Frequently Asked Questions
1. What is usili?
It’s a South Indian dish where a coarse dal paste is cooked and mixed with vegetables or greens.
2. Can I use another vegetable instead of moringa?
Yes. Beans, snake gourd, bottle gourd and cluster beans all work, according to the original recipe.
3. Why squeeze the boiled leaves?
It removes excess water so the usili stays dry and crumbly.
4. Is it dal-heavy?
Yes, it’s a dal-dominant dish. Reduce the dal for a more vegetable-forward version.
5. Is it vegan?
Yes, as written. It uses no dairy.
6. How long does it keep?
About 1 day, going by the recipe’s storage note.
Try Another Pairing
If you enjoyed this recipe, try Tomato Sambar for another delicious homemade meal.
Conclusion
These drumstick leaves, cooked usili-style with a coarse dal and coconut paste, make a humble, nourishing side that rewards a little patience. Boil, squeeze, cook the dal and fry until fragrant, and you have a dish worth keeping in your regular rotation. Serve it with hot rice and a simple gravy.
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