My moringa tree is now safely in the house for the duration of the cold season. It didn’t have much further to go to reach the ceiling when I brought it in so today I trimmed it way back. The trimmings didn’t yield a great quantity of the tiny leaves but I wanted to put them to use. I decided on a rice dish.
It started with olive oil in a hot skillet to which was added:
- crushed cumin seeds
- crushed coriander seeds
- cardamom pods
- cashew nuts
- tiny young cayenne peppers
- curry leaves
- curry leaf paste
- garlic paste
- dried lime leaf
When the onions had softened I added water, kosher salt, moringa leaves, moringa powder and lime leaf powder.
When the water came to a simmer I mixed in the rice, switched the heat to low and covered the skillet with a lid. This was allowed to simmer without stirring until the rice was cooked and all the water was absorbed.
While there was still heat under the pan I fluffed the rice and squeezed a sprinkling of lime juice on top. I could have used twice as many of the tiny young cayenne chili peppers and the dish would not have been too spicy. No worries… I have some freshly “harvested” fermented green cayenne hot sauce.
I had the leftover moringa rice for breakfast this morning. This time I added more young cayenne peppers.