Munagaku Senaga Pappu is a nutritious South Indian curry made with drumstick leaves (munagaku) and Bengal gram (senaga pappu). Rich in iron, protein, and fiber, this dish boosts immunity, improves digestion, and supports bone health. It’s a wholesome and flavorful curry often enjoyed with rice or roti.
Drumstick leaves, also known as moringa or munagaku, are a powerhouse of nutrition offering multiple health benefits. Rich in vitamins A, C, and B-complex, along with essential minerals like calcium, iron, and magnesium, they help boost immunity, improve bone health, and support energy metabolism. Their high antioxidant content protects the body from oxidative stress, while their anti-inflammatory properties aid in reducing inflammation and managing joint pain. Drumstick leaves also help regulate blood sugar levels, support heart health by lowering cholesterol, and promote healthy digestion due to their fiber content, making them a valuable addition to any balanced diet.
Ingredients
- Senagapappu (Chana Dal / Bengal Gram) – ½ cup
- Munagaku (Drumstick Leaves) – 1 to 1.5 cups
- Onion – 1 (chopped)
- Green chillies – 2 (slit)
- Turmeric powder – ¼ tsp
- Salt – to taste
- Oil – 2 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Dry red chillies – 1
- Garlic – 4 cloves (crushed)
- Curry leaves – few
Preparation Method
- Soak chana dal for 30 minutes, then boil it until soft but not mushy. Drain excess water.
- Clean and pluck drumstick leaves, removing stems and hard veins. Wash thoroughly.
- Heat oil in a pan. Add mustard seeds, cumin seeds, dry red chilli, crushed garlic, and curry leaves. Sauté.
- Add chopped onions and green chillies. Fry till onions turn soft.
- Add turmeric and cleaned munagaku leaves. Cook for 5–6 minutes until the leaves wilt.
- Add boiled chana dal and salt. Mix well and cook for 3–4 minutes for flavors to blend.
- Turn off the heat. Serve hot with rice or chapati.
Health Benefits
- Rich in Iron & Calcium – Drumstick leaves help fight anemia and strengthen bones.
- High Protein – Bengal gram provides essential protein for muscle and body strength.
- Boosts Immunity – Antioxidants in drumstick leaves enhance immunity.
- Good for Digestion – Fiber improves bowel health and prevents constipation.
- Heart Friendly – Lowers cholesterol and supports heart health.
Tips
- Always wash munagaku leaves thoroughly to remove dust and bitterness.
- Soak chana dal (senaga pappu) before cooking to reduce cooking time.
- Don’t overcook drumstick leaves; slight crunchiness gives better taste.
- A small squeeze of lemon before serving enhances flavor.
- Can add a spoon of fresh coconut for a mild sweetness.
Variations
- With Tomato: Add chopped tomatoes for a tangy twist.
- With Coconut: Grind coconut with green chilli and mix for Kerala-style flavor.
- Dry Version: Cook without adding extra water, serve as a dry curry with roti.
- With Garlic Masala: Add a garlic-chilli paste for a spicier version.
- Festival Version: Prepare without onion and garlic for a sattvic dish.
Who should not eat drumstick leaves?
Drumstick (moringa) leaves are highly nutritious, but certain people should limit or avoid consuming them in large amounts. Pregnant women, especially, should avoid excessive intake because high consumption may stimulate uterine contractions, although small amounts used in regular cooking are generally considered safe when approved by a doctor. People with low blood pressure or those taking blood pressure medication should also eat moringa leaves in moderation, as they can further lower blood pressure. Similarly, individuals with diabetes who are on medication should monitor their blood sugar levels because moringa leaves can reduce blood sugar and may lead to hypoglycemia if consumed in excess. Those with thyroid disorders are advised to avoid heavy consumption since excessive intake may interfere with thyroid function in some cases. Additionally, people with sensitive digestion may experience gas, loose motions, or stomach discomfort if they eat large quantities. For most healthy individuals, consuming drumstick leaves in normal cooking quantities once or twice a week is generally safe and beneficial.