Moringa, also known as drumsticks leaves, is an Indian tree that has been used in traditional medicines for many years now. It has been recognised as a superfood all over the world. Some even call it a “Miracle Tree” and there is a good reason why. The leaves, fruit, sap, oil, roots, bark, seeds, pod and flower of the tree have medicinal properties.
Moringa tree has over 92 nutrients and 46 antioxidants. Moringa leaves have 7 times more vitamin C than oranges and 15 times more potassium than bananas. It also has calcium, protein, iron and amino acids which help your body heal and build muscle. It’s also packed with antioxidants, substances that can protect cells from damage and may boost your immune system. These are tiny green leaves like methi leaves. However, it has no fragrance as methi leaves do. In the case of taste, it is less bitter than methi leaves.
Health Benefits of Moringa Leaves :
- Moringa leaves are High in Nutrients
- Rich in Vitamins and Minerals
- Rich in Amino Acids
- Fight Inflammation
- Rich in Antioxidants
- Lower Blood Sugar Levels
- Lower Cholesterol
- Protect the Liver
- Protects Against Arsenic Toxicity
- Good for the Stomach
- Improve Bone health
- An Antiseptic
- Improve Lactation
- Helps in Weight Management
- Good for Skin and Hair
- Good for Nervous System
- Good for Detoxification
Moringa leaves provide a powerful punch of nutrition and have an anti-inflammatory nature. Their antioxidative properties combined with their cellular-health protective properties make them a new ‘Superfood’. They suppress the production of inflammatory enzymes and lower sugar levels. So, you may make these a regular part of your diet to reap rich health benefits.
Moringa has got world recognition recently, it has been used in Indian cuisine for years. I have grown up eating moringa dal, subzi. Not only leaves but also the drumsticks that we call “sheng” in Marathi can be used in curry and dal. Every part of the moringa tree is useful. We also make moringa flower sabzi, which tastes heavenly. I try to include moringa leaves in our meals at least twice in a week. There are other recipes as well where I use these leaves in upma, poha etc. I also use them in dal, sambar and also make fresh juice with lemon. One of my favourite ways to consume these leaves is in a paratha!
- 1.5 cup Whole wheat flour
- 2 tbsp Besan
- 3/4 cup Finely chopped moringa leaves
- 2 tbsp Curd
- 1 Finely chopped onion
- Pinch of sugar
- Salt as per your taste
- Chilli powder as per your taste
- Turmeric powder as per your taste
- 1 tbsp Sesame seeds
- 1 Garlic paste
- 1 tbsp Oil
- Ghee for cooking
- Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
- Soft Dough
- Divide the dough into 6 equal portions.
- Keep a griddle or tava to heat while you roll the paratha.
- Take a one portion of the dough and roll between your palms.
- Press to flatten and then roll into a small circle about 4” in diameter.
- Dab some oil on the surface of this circle and fold into the half circle.
- Again dab some oil and fold half circle into the quarter like triangular shape.
- Roll this into a medium sized paratha.
- Now cook the paratha using ghee till golden brown spots appear on both the sides.
- cooked Moringa Paratha