A few mornings ago, I imagined that my wild yeast starter was all ready to make bread. I announced I would make focaccia with it to go with that evening’s dinner of puy lentils and sausage. Silly me. I should have known this would be a mistake. My failures with my wild yeast are legion this winter. The focaccia dough failed entirely to rise. Not even a glimmer of a bubble. After several hours. So I stuck the slumping lump of dough in the fridge and made another announcement:
(click on image for larger view and more photos)
Of course, we had to have something to go with the chapatis. We had the most beautiful farm eggs from friends who live on a farm and have free range chickens. We had been saving them to go into a quiche but they’d be perfect for an omelette.
Initially, I thought we’d have green chili omelette. But ever since reading about Anne’s (Morsels & Musings) moringa omelette, I really wanted to try moringa leaves. Here was the perfect opportunity.
We made the chapatis first, just to make sure they would work. And yay!! They did. I love the way they puff up just as they’re finished cooking. We put the cooked chapatis on a covered plate to warm in the oven while T made the omelette.
T’s Moringa Omelette
revised 26 March 2008
- 1 medium onion, sliced
- 1 Tbsp vegetable oil
- 6 green chillies (Thai chillies, chopped in small rings)
- moringa leaves, washed and chopped coarsely
- 4 eggs, beaten
- pepper and salt to taste
- coriander leaves (aka cilantro) to garnish
I am assuming that you already know how to make an omelette…
- In an omelette pan, sauté onions
and moringa leavesin oil until the onions are just starting to caramelize. Add moringa leaves and cook until they are beginning to be soft and fragrant. until the onions are just starting to caramelize.
- Add chillies and sauté for about half a minute.
- Pour eggs into pan and cook until done. Fold in half.
Garnish with coriander leaf. Serve immediately with chapatis and coffee.
The verdict? I love moringa leaves in an omelette!! I’m so glad we finally tried this! Thanks to Kalyn and all the Weekend Herb Bloggers who have featured moringa leaves for this wonderful new ingredient.
And the chapatis? What a brilliant save!! The chapatis tasted faintly sour but they were absolutely wonderful. Especially when you consider that the dough might have been baked into spectacularly terrible focaccia.
Moringa Leaf (Moringa oleifera)
This may be the first time we’ve tried moringa leaves, but it is not the first time that they have been featured for WHB. That’s what I really like about this event and the internet. There is a wealth of knowledge out there right at my fingertips. And Kalyn has made it easier to sort through the colossal amount of information!
When I saw moringa leaf once again on Morsels and Musings, I knew we had to try it. We headed over to our nearby Indian grocer and asked if he carried drumstick leaves. Alas no. He said we should try the Sri Lankan grocer down the street. Frankly, we had never even noticed that there WAS a Sri Lankan grocery store down the street! Off we headed in that direction. And we’re so glad we did.
They did indeed carry drumstick leaves. And the clerk was very friendly, asking us what we wanted to do with the leaves.
Clerk: You’re cooking leaves with eggs?
Clerk: You must blind them first.
We: Blind them?
Clerk: Yes, blind them [mimics mortar and pestle motion]
We: Oh!! Grind them!
Clerk: Yes, yes, yes. Blind them.
So we crushed the leaves a little before frying them to help release their flavour…
Moringa has over 100 names. And judging from the information at “Trees for Life”, it is the miracle plant, absolutely bursting with nutrients. They suggest choosing dark green leaves and to cook them as you would any green leafy vegetable.
excerpt from Wikipedia:
[Moringa leaves are] a significant source of beta-carotene, Vitamin C, protein, iron and potassium. The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces.
Moringa is also called Sajna, Suragavo, Munaga, Sahijna, Sarinjna, Segra, Shajmah, Shajna, Nuggekai, Nuggekodu, Sigru, Moringa, Muringa, Sujna, Shevga, Munigha, Sajina, Sanjina, Soanjana, Shigru, Shobhanjana, Sobhan jana, Murungai, Murunkak-kai, Munaga, Mulaga, Sajana. And those are just the names for it in India! Two of the English names for it are “Drumstick Tree” and “Horseradish Tree”.
I do find it hard to believe that is sometimes called “Horseradish Tree” though. To me the leaf tastes more like spinach than anything hot.
The Moringa tree is relatively tall in its native habitat but apparently, a stem can be rooted and it will grow in a pot. I’m going to try it! So what if it’s one more pot to have to move inside for the winter and outside for the summer. It would be too cool to have a little Moringa tree in our herb garden!
Read more about moringa leaf:
- Some previous WHB posts about moringa leaves:
* My Dhaba – Drumstick leaves fried with Eggs (WHB#4)
* Sailu’s Kitchen – WHB-Moringa Tree-Drumstick Leaves Soup (WHB#18)
* Our Taste of Life – MORINGA OLEFEIRA (the nutritious plant) (WHB#95)
* Morsels and Musings – Moringa omelette (WHB#119)
* A Scientist in the Kitchen – Sinugno (WHB#123)
- wikipedia – Moringa oleifera
- Trees for Life – Moringa
How to grow Moringa from a cutting
- forums.gardenweb.com – thread about about growing moringa
WHB is on the road again and this week’s host is Katie (Thyme for Cooking). The deadline for entering WHB#125 is Sunday 23 March 2008 at 15:00, Utah time (GMT-7). For complete details on how to participate in Weekend Herb Blogging, please see the following:
- Kalyn’s Kitchen – WHB rules
- Kalyn’s Kitchen – Who’s Hosting WHB?
- Kalyn’s Kitchen – WHB Recap Archives
We had more than enough leaves for our omelette, even after trimming the bottom of one branch to try to root it. The next day, I put the extra leaves into chickpea curry that T made. Very pretty!! Tasty too…. (Remind me to rave about the chickpea curry!)
This post is partially mirrored on The Fresh Loaf.