Mesmerizing 2 Greens Moringa & Curry Leaf Adai
This mesmerizing 2 greens moringa & curry leaf adai breaks down the phytates and lectins in the lentils a great deal!
Adai is a traditional South Indian rice and lentil pancake. What’s wonderful about it is that it is a great source of protein for a vegan or vegetarian. It includes two wonderful greens, which are curry leaves and moringa. Moringa has recently gained a lot of popularity and it’s common to see it used as a powder.
When it comes to moringa, I honestly prefer it fresh to the powder. To me, even moringa powder is another form of processed food. If you want to avoid processed food, stay with fresh moringa. My ancestors used to say that moringa becomes toxic even if you pluck the leaves from the tree in the morning, and use it in the evening. This is why, every home had a moringa tree, and leaves would be plucked fresh.
Adai is a lentil pancake. Those with complex health challenges and inflammatory conditions can have a negative response to lentils. If you are someone with autoimmune challenges who is on an anti-inflammatory diet like the Autoimmune Paleo, then I would suggest you skip this recipe altogether. If you are somewhere in the middle, and you react to lentils when they are not prepared well, you can try this recipe.
The reason this adai recipe with moringa may work for you, is that it involves two traditional methods of preparation which make it easier on digestion. The first is that there is a long soaking and sprouting time for the lentils, and this can be more than 24 hours. Soaking lentils for a long time releases the phytates and lectins. The water is discarded. The second is that it is ground in a traditional stone grinder, which really breaks down the lentils.
Enjoy the benefits of fresh moringa!
Moringa has innumerable benefits. Let me remind you though, that it is best plucked fresh. Stay away from the powder if you can. This adai recipe uses loads of fresh moringa leaves. This allows you to easily add greens to your diet. It also has a lot of fresh curry leaves that are ground into the batter. That gives you added benefits as well!
This adai recipe contains rice, urad dal, toor dal, chana dal and moong dal. So it allows you to include four different lentils. As you probably know, for a vegetarian protein option, combining different lentils allows you to get greater protein than using just one. If you know that you have a sensitivity to any one of these, feel free to replace the quantity with another one. What matters is the proportion and bringing in fresh moringa.
Adai recipes allow you to keep the batter in your refridgerator. This batch yields a lot. It can last a family for two days. Make sure that you do not mix moringa. Pluck the moringa fresh whenever you plan to make the adai.
For an extra special adai recipe for even easier digestion, you can use just the moong dal with rice. That will make it even lighter on digestion. Moong is used even as an introductory food to babies.
As you keep seeing all my recipes, I have three stars of the show, in this case, it’s moringa, curry leaf and lentils. Remember my mantra, which is enjoy food from concept to creation to consumption! You really want to bring your awareness. Intention matters. If you think that you need to ease digestion while eating lentils, try this mesmerizing 2 greens moringa & curry leaf adai, loaded with brilliant nutrients.
Let’s breakdown the ingredients of this moringa adai recipe before going into it:
Moringa– The best thing about moringa is that it contains loads of nutrients. It contains calcium, magnesium, potassium, zinc, iron, vitamin A, B, C, D, E and so much more. It does support liver detoxification, but the problem is that it can also have a side effect of causing an upset tummy, diarrhoea or acidity due to the laxative properties. I’ve often seen people adding spoonfuls of moringa powder to a smoothie, and this can actually become a problem. Stay with a sprinkling of leaves as it is potent! If you find yourself having the runs, you’ve eaten too much.
Curry Leaf–Curry leaves are part of a traditional Indian diet for a very long time. They are so versatile and can be used as a seasoning, ground up into a chutney or a dip, and used in batters like this adai recipe uses it. Curry leaves are connected with healthy eyes, and this is because they are rich in vitamin A. It also contains phosphorus, calcium, iron and vitamin B and C.
Lentils–Lentils have been vilified recently as they contain large amounts of anti-nutrients such as phytates and lectins. This is mostly true. For someone who has inflammatory conditions, they can definitely be a problem. However, traditional methods help them lose some of those effects. They are a rich source of protein and fibre, feeding gut bugs and helping elimination.
Mesmerising 2 Greens Moringa & Methi Adai
- Stone Grinder or Mixer
- Cast Iron Griddle
- 1 cup Raw Rice
- 1 cup Urad Dal Black lentil without skin
- 1/2 cup Toor Dal Split yellow lentil
- 1/2 cup Moong Dal Small yellow dal
- 1/2 cup Chana Dal
- 1/2 tsp Turmeric Powder
- 8 Red Chillies
- 1 tsp Glten free Asafoetida
- 1 cup Fresh Curry Leaves
- 2 cups Fresh Moringa Leaves
- 1/4 cup Sesame Oil
- Soak the raw rice and all the lentils together for twenty four hours to release the phytates and lectins. Discard the soaked water. Rinse well. If you have a table top stone grinder, add some water and switch it on. Add the soaked rice and lentils with enough water and let it grind for thirty minutes. You can check and keep adding water as it grinds. The final batter should have the consistency of a pancake batter.
- In a small mixie jar, grind the curry leaves, red chillies, turmeric, asafoetida and salt with a little water to make a paste. Add the ground paste to the stone grinder. After thirty minutes, remove and store in a box to use when you need. The batter will keep in your refridgerator for a few days.
- If you do not have a stone grinder, then grind it in batches in a mixer jar.
- When you would like to use the batter, heat a cast iron griddle. Take a cup of the batter in a ladle and pour at the centre. Make ever widening concentric circles to spread the batter until you have a thin pancake with a diameter of 10 inches. Sprinkle moringa leaves and add a spoon of sesame oil. When it browns lightly, turn over and cook for a few moments. Serve hot with fresh organic butter or an onion chutney.
Always remind yourself that food is medicine! With so many ingredients that are nutrient dense and flavourful, this adai recipe is something you must try. If you love lentils and struggle with eating them, try a long soaking time.
Leave the lentils and rice for even 36 hours. Discard the water. Rinse well. Then grind it on a kitchen top stone grinder, if you have one. Let it grind for more than half an hour. The idea is to leave it in the grinder even after it feels soft.
If you try this out and love it as much as I do, share a picture on instagram and tag me @phytothrive_yogini! My recipes are all super simple, but all of them have an intention towards a system in the body. My intention is that you learn to use food as medicine, but in the simplest way possible. If you love applying functional medicine principles to Indian food, and want to know more about an Indian anti-inflammatory approach, you will love this article!