Drumstick

Drumstick Soup, rich with essential dietary minerals, protein, Vitamin C and beta-carotene. And it’s tasty too!

“Drumsticks” as a vegetable are the immature seed pods of Moringa oleifera, a fast-growing, medium-sized, drought-resistant tree that is native to the Himalayan foothills and today widely cultivated in tropical and sub-tropical areas from Asia to Africa and Latin America. Drumsticks are high in vitamin C, and a good source ofdietary fiber, potassium,magnesium, and manganese. Drumstick leaves are highly nutritious not only for their protein content – they are also packed with beta-carotene, vitamin C, calcium, potassium, and iron. Make sure to chew the leaves well to assimilate the maximum amount of nutrients.

Ingredients

• • 2 Drumsticks

  • 1 handful Drumstick blossoms (optional)

  • 1 handful Drumstick leaves

  • 1 small Tomato

  • 1 teaspoon Butter

  • ½ teaspoon Cumin seeds

  • 1 cup Dal stock (preferably split mung dal, boiled with water until soft)

  • Salt to taste

  • Black pepper to taste

Preparation Method

• • Wash the drumsticks; trim and chop them into finger-long pieces. Place in a pan with 2 cups of water and boil until soft. Squeeze out the pulp or scoop it out with a spoon. Keep the pulp aside. Discard the woody parts. Put the pulp in a mixer and blend until smooth.

  • Chop the tomato into small pieces.

  • Heat the butter in a pan and add the cumin seeds. When they splutter, add the drumstick blossoms, drumstick leaves, and tomato.

  • Add the dal stock and allow it to boil.

  • Cook until the mixture is homogenous, stirring continuously.

  • Add the drumstick pulp and mix well. Add salt and freshly ground black pepper to taste.