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Ingredients:
- 2 cups Drumsticks/Moringa Stalks cut into 2 inch pieces
- ¼ cup Indian small gooseberries Optional
- 1 tomato chopped
- 1 inch ginger Sliced
- ½ teaspoon haldi/turmeric powder
- Salt to taste
FOR TADKA
- 2 teaspoons ghee/oil
- ½ teaspoon jeera/cumin seeds
- ¼ to ½ teaspoon black pepper powder
GARNISH:
- Chopped coriander leaves/moringa leaves etc. optional
Method:
- Wash and cut fresh drumsticks into 2 inch pieces.
- Chop tomatoes, cut ginger into large chunks.
- In a pressure pan, add 2 cups of moringa stalks or drumsticks, ¼ cup of gooseberries, 1 chopped tomato and small piece of ginger.
- Add enough water to cover the ingredients and pressure cook for 4 whistles (or 5 minutes on low after first whistle).
- If using Instant Pot, then pressure cook on "HIGH" for 3 minutes and then NPR (natural pressure release).
- When pressure drops, open the pan and then drain the pressure cooked ingredients through a sieve into a saucepan.
- Mash the moringa and other pressure cooked ingredients in the strainer well using a ladle or large spoon to extract all the pulp through the sieve.
- Add water if required to get as much of the pulp
- Stir in salt to taste along with ½ teaspoon haldi to the moringa broth and mix well.
- Bring to a boil and simmer for just 2-3 minutes.
- Now, time to add the tadka/tempering.
- In a small saucepan, heat 2 teaspoon ghee (or oil if vegan) and add ½ teaspoon jeera and ½ teaspoon black pepper powder.
- When the spices sizzle, immediately add to the hot soup.
- Garnish with freshly chopped cilantro/coriander leaves or even some fresh moringa leaves if you have and serve piping hot!
- Serve with a squeeze of lemon/lime juice only if needed.
- Enjoy hot, soothing, comforting and nutritious moringa or drumstick soup as an appetizer or a complete meal with a side of toast or sandwich etc.
