Urban foraging has slowly become a rhythm in my life, pausing to notice the little gifts nature leaves behind in our cities. Among these, the drumstick tree is one of my favourite finds. Standing tall along dusty lanes and quiet backyards, it gives us not just tender pods but also the most precious part—its leaves, known as Moringa leaves / Drumstick leaves / Sajana Sagaw (in Odia).
These tiny green leaves are slightly bitter, deeply aromatic, and celebrated in traditional kitchens for their healing qualities. My mother always said they “cool the body and strengthen the bones,” adding them to dal whenever she could.Drumstick leaves are naturally a little tough to digest. Which is why the way we cook them matters—ensuring they turn tender while still retaining their flavour and goodness. The leaves are first separated from the stems and washed thoroughly in plenty of water to remove dust.
And no recipe captures their charm better than Sagaw Muga—a warm, earthy bowl of moong dal cooked with drumstick leaves.It’s a dish that tastes like home: simple, nourishing, and honest.
Ingredients
- ½ cup split yellow moong dal (mung dal)
- 1 cup fresh drumstick leaves, washed and cleaned
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tsp oil (mustard oil preferred)
- 1/4 tsp pancha phutana ( Odia five spice mix)
- 3–4 garlic cloves, crushed
- 2 dry red chilies
- A handful of grated coconut
- Water as needed
Method
- Wash the moong dal thoroughly and pressure cook (or boil) with turmeric and salt until soft but not mushy.
- Heat oil in a small pan. Add pancha phutana and let them splutter. Toss in the crushed garlic and dry red chillies, and fry until golden and fragrant.
- Add the drumstick leaves and cook for 1 minute on high heat. Add the cooked dal and let it simmer gently for 3–4 minutes, so the leaves soften but retain their freshness.
- Add grated coconut and stir well.
- Serve hot with steamed rice and a drizzle of ghee.