Carefully separate the leaves from the stalk. This is another fun activity for the whole family. Another reason for everyone to come together, be still, and just catch up.
Rinse and set aside.
Grate a coconut.
Or defrost frozen shredded coconut. You can find these at all Indian grocery stores.
Gather all of your ingredients for the coconut mixture. I don't remove the garlic or ginger peel. I just give it a good wash and throw them in the blender but feel free to peel if you prefer.
Blend everything to a coarse paste.
Slice shallots for tempering.
Heat coconut oil in a pan, when it's hot add mustard seeds, urad dal, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
Add sliced onions and salt. Saute until they are translucent.
Mix in the coconut and saute for a minute.
Stir in turmeric and red chili powder.
Now add the prepared moringa leaves and stir well.
Cook on low with the lid on for a few mins, making sure to stir occasionally to prevent it from sticking to the bottom or burning. When it's cooked you can drizzle some unrefined coconut oil over it if you like.
Enjoy!