Rinse the dals thoroughly and add it to a pressure cooker or a saucepan.

Add water until the dal is well immersed, add turmeric powder, chilly powder, hing, garlic, tomato and salt. Cook until the dal is soft. If using a pressure cooker, it typically takes 3-4 whistles.

Once the dal is cooked, keep it aside.

In a separate pan, heat the cooking oil over medium heat. You can use coconut oil for an authentic South Indian flavour, but any cooking oil will work.

Add the mustard seeds and allow them to splutter. Add the dry red chilly and curry leaves and saute for a few seconds.

Add the finely chopped onion. Sauté until the onions turn translucent.

Add the washed moringa leaves and saute for about 5-7 minutes until the leaves become wilted.

Combine the cooked dal with the sautéed Moringa leaves and mix thoroughly.

Now blend the grated coconut with green chilli and cumin seeds to a coarse paste and add this to the dal.

Combine everything well and let this simmer for another 5- 7 minutes.

Garnish with a teaspoon of coconut oil and curry leaves for added flavour.

The Moringa/drumstick leaves kootu is ready to be served. It can be enjoyed with rice or Indian bread (roti or chapati). This dish is not only delicious but also highly nutritious, combining the goodness of lentils and Moringa leaves. Adjust the spice levels and seasonings to suit your taste.