Ragi vermicelli with moringa leaves & edamame- vegan, gluten free

Breakfast and me, there is a relationship more than with other meals of the day, and I constantly want to be creative and make breakfast nutritious. Scientifically, you meals have to be lighter by end of the day and a good breakfast is vital for your body.

Making kids breakfast appetizing, while secretly adding nutrients is almost my part time job. One morning, walking into the backyard, the majestic moringa tree, also known as the ‘Miracle tree’ inspired me to twist the vermicelli that my kids eat with great passion:)

Moringa leaves are powerhouse of nutrition, loaded with calcium, Vitamin A, protein and various other phyto chemicals. https://www.echocommunity.org/en/resources/a7ee06e3-40f2-4ef0-859e-4e64b90a56c8

I used green mango, edamame, grated ginger to mask the rawness of moringa leaves. But if you do not have moringa leaves, go with any greens and enjoy the goodness of wholefoods.

Ragi vermicelli with moringa leaves, and edamame

The nutrition of moringa leaves, the flavor of green mango with nuttiness of edamame added into kid friendly ragi vermicelli

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine Indian

Servings 4 people

Equipment

• Steamer to steam ragi vermicelli, you can use idli maker or instant pot as well

Ingredients

  

• 2 cups ragi vermicelli
• 2 cup fresh moringa leaves
• 1 cup frozen edamame – blanched
• 3/4 cup grated green mango
• 1 Tbsp grated ginger
• 1/2 cup yellow or green peppers, sweet ones or bell peppers
• 1/4 cup corn- frozen
• 1/2 cup sliced red onion
• 2 medium green chilies chopped finely
• 1/2 tsp coriander powder
• 1.5 Tbsp salt
• 1 Tbsp oil
• 2 red dry chilies
• 1 sprig curry leaves
• 1/2 Tbsp mustard seeds

Instructions

 

• Get your ingredients ready, chop the veggies needed, grate the mango.
  
• Steam the ragi vermicelli for 8-10 min in idli maker or instant pot and even stove top. Sprinkle a bit of water on top of the vermicelli. The goal is to soften the vermicelli while retaining their shape. Keep the steamed vermicelli aside.
• In a skillet, add oil and once hot, add the dry red chilies, curry leaves, mustard seeds. After the mustard seeds splutter, add the ginger, saute for 1 min. Then add onions, green chilies, frozen corn. Let them cook for 2-3 min.

  Now add the moringa leaves. Mix well and cook for 2-3 min on medium heat.

  Then add peppers, edamame that are blanched, and shredded mango.
  
• Once you see your peppers are soft, moringa leaves wilt and blend in to the dish, add the vermicelli. Add salt, coriander powder.

  Mix well but gently, to preserve the structure of vermicelli.
  
• If the vermicelli appear still not fully cooked, add a sprinkle of water and cover the pan for 1 min.
• Turn off the stove, serve hot with lemon wedges or if you prefer coconut chutney.
  

Notes

I used green mango for the tanginess and to make the moringa leaves less conspicuous when my kids take their bite of this dish. I would use finely chopped pineapple too if I don’t have mango.  

You can use frozen green mango after thawing it and cutting it finely. 

Use any greens if you don’t have moringa leaves. Spinach, methi, amaranth, or even gongura work well. 

More veggies you pick,  the merrier.

If you don’t have edamame, use just green peas, or soaked blackeyed peas. You can use black beans or kidney beans, but overall the color of the dish becomes less appetizing with the brown color of vermicelli and brown beans.