Moringa -the Ayurvedic Super food

Hi !
This recipe features one of the most celebrated herbs of India , Called sahijana or subhajan or moringa oleifera
It can be used in more than 200 diseases mainly diabetes, PCOD , PCOS, nutritional anemia and what not but that is what vaidyas to decide …
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however let me take this opportunity to point out, as it is super food it should be taken as food like you would eat kale 🙂
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it is an excellent source of vitC (more than an orange)
it is rich souce of Vit A
It is an excellent source of iron, and vegan protein
It is rich in calcium, Vit B and folate complex ,
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And flourishes in june-oct , it is from a hardy tree, may be you can plant one where you find an empty space, this one is from tree in my app complex to my plate
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This recipe has pre-soaked chana dal (overnight), morning separately boil with some water to soften
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Separately
I washed the leaves thoroughly and roughly chopped them and add to a pan of sauteed onions , I added these leaves and once it starts to soften added cooked dal which would soak excess water and give the look like the dish in pic
Additional herbs you can add -cumin, dry mustard, coriander seeds,
Serving suggestions- with goan rice

Published by Dr Tanya Malhotra

Best-seller Ayurvedic Author, I practice Ayurveda to its authentic core, in my daily life , with the food i cook , with the patients i see and with what i live for, this blog is all about the highlights of living an ayurveda life.

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