Living in the Coachella Valley, our bodies work hard against the heat, dryness and long sunny days. This South Indian recipe was passed down from my grandmother and is a gentle, daily way to replenish what the desert takes out of us.

Moringa leaves are among the most nutrient-dense greens on earth, high in calcium, iron and antioxidants. Both moringa and split yellow moong dal (lentils) are naturally cooling foods in Ayurvedic medicine, helping the body manage heat from the inside out.

This was an everyday dish in my grandmother’s home: light, healing and made with fresh moringa leaves picked that morning. What makes this recipe special is that key ingredients are now grown locally at Prema’s Permaculture & Composting Site in Palm Springs. Discovering the same plants my grandmother grows on her farm in India, thriving here, was a full-circle moment for me!

Serving size: 4 Total time: 20 minutes

Ingredients: (available fresh from Prema’s^*)

1 cup yellow moong dal, rinsed (The Spice Rack, Cathedral City, or online)
8-10 full bunches of fresh moringa leaves,^* washed and stripped from the stems
2 green chilies,^* slit (adjust to your spice level)
1 sprig fresh curry leaves^*
Fresh coriander,^* finely chopped
1 medium onion, finely chopped
1 tsp cumin seeds
1 tbsp olive oil
1 tbsp ghee (to finish)
Pinches of salt, turmeric and chili powder

Instructions:

Bring a pot of water to a boil, add 1 cup rinsed moong dal and cook for about 10 minutes until it’s about 90% done. You want the lentils tender but still holding their shape; do NOT overcook into a mush. Drain and set aside.
Prep the leaves. While the dal boils, rinse the moringa leaves well in water and strip them from the stems (which are too fibrous to eat). Set the clean leaves aside.
While the dal cooks, sauté the aromatics. Heat olive oil in a heavy pan (or kadai) over medium heat. Add cumin seeds and let them sizzle. Add the chopped onion, green chilies and curry leaves. Sprinkle in a little salt and sauté until the onions turn translucent and soft.
Add the moringa leaves and sauté for about 5 minutes, until the leaves change color; they’ll deepen to a darker green and feel just-wilted. Don’t overcook; the leaves will turn crispy and lose their tender freshness.
Add a pinch of turmeric powder, chili powder and salt to the sauté, then add the cooked dal to the pan and mix gently. Close the lid and let it sit on low heat for 3 minutes so the dal and leaves come together and absorb each other’s flavor.
Uncover, drizzle in the ghee and toss gently. This is the moment the dish comes alive, with the ghee carrying the aroma of curry leaves and toasted cumin through the whole pan. Stir in fresh coriander and serve hot.

Serve with steamed rice, a spoon of ghee on top and a side of pickle or yogurt. Simple, nourishing, and the way Grandma made it on hot summer days.

Valli Bhavireddy is a Palm Springs resident from Hyderabad, South India. For more info on Prema’s farm, call (714) 394.6944 or visit www.permacultureandcompost.com.