Drumstick (सहजन / मुनगा (Sahjan))
Drumstick is a very special ingredient in our Indian pantry, especially in the South. These long, slender green pods come from the Moringa tree and have a very distinct, earthy aroma. I remember my mother always adding them to Sambar; they bring a wonderful depth to the broth. To eat them, you usually chew on the fibrous pod to get the soft, pulpy seeds inside and then discard the outer skin. It’s a slow and enjoyable way to eat that reminds me of family lunches. The flavor is a mix of sweetness and a slight bitterness that is very satisfying. It is one of those ingredients that feels like it has a soul of its own.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
37 kcal
Protein
2.1g
Fat
0.1g
Carbs
8.5g
Fiber
3.2g
Vitamins
Vitamin C, Vitamin A, Potassium, Iron
Cooking Tips
- • Cut them into even 2 or 3 inch pieces so they cook at the same time.
- • Scrape the outer skin slightly if the drumsticks are old and thick to make them easier to chew.
- • Add them to the pot only after the lentils are halfway cooked to avoid them becoming too mushy.
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