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In India, Myanmar and also the Philippines, banana stem is known as any adverse health food and traditionally thought to be a healthy treatment kidney stones.

An article from the Asian Journal of Pharmaceutical and Clinical Research last year reported that in vitro studies showed significant decline in the size of kidney stones subjected to banana stem juice.

This was due to the existence of magnesium, potassium and nitrate inside juice.

The banana stem \’s no true stem. It really is a pseudostem created from leaf sheaths.

I been able to purchase banana stems in Little India, and my trip yielded a recipe with the grocer, who recommended I cook it with moong dal.

I did, we rather like the dish. It has a fresh crunch and reminds me of bamboo shoots.


  • 150g moong dal (dehusked and split mung beans)
  • 600ml water
  • 2 banana stems (1.8kg)
  • 3 tbsp oil
  • 1 tsp black mustard seeds
  • 3 red onions (140g), sliced
  • 2 red finger chillies, sliced
  • 2 green finger chillies, sliced
  • 2 sprigs of curry leaves, stems removed
  • 2 tsp ground turmeric
  • 3 tsp salt
  • 3 tsp sambar powder


1. Wash and rinse moong dal thoroughly.

2. Place moong dal from a pot and add 350ml water.

3. Bring to a boil and boil over medium-low heat for 15-20 minutes prior to the dal splits and it\’s cooked. (Increase the water to pay for the dal during cooking if required.) Set aside.

4. Remove outer rings in the banana stems. Cut into rounds, then cut each round into 1.5cm cubes.

5. Place banana stem pieces in basin and cover with water.

6. Go on a thin stick and stir in the clockwise direction. Get rid of sap surrounding the stick.

7. Repeat process through to the stick happens clean any time you stir.

8. Discard the soaking water and rinse the banana stem. Schedule.

9. Inside a wok, heat the oil and add the black mustard seeds. When they crackle, add the sliced onions. Fry over medium-low heat up until the onions are softened.

10. Add some green and red chillies and curry leaves. Fry for a minute.

11. Add banana stem cubes and boiled moong dal. Stir-fry for the minute.

12. Add the ground turmeric and salt. Stir-fry for A very short time.

13. Add remaining 250ml water. Stir through and provide to some simmering boil.

14. Add sambar powder and then simmer for 10 or 15 minutes.

15. Serve hot with rice.

(Also Read:?7 Tasty And Satisfying Alternatives To White Rice)

A form of this story first appeared inside the New Paper on November 2, 2017, when using the headline, ‘Hed Chef: Stir-fry with fresh crunch from banana stems’.

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