Studies were conducted to investigate the drying characteristics and kinetics of pre-drying treated leaves of Moringa oleifera using a hot air oven at 50, 60 and 70 °C. The equilibrium moisture content (Me), moisture ratio (MR) and drying time decreased, whereas the drying rate increased with the increase in temperature from 50 to 70 °C. The blanching of the leaves in 0.5 % KMS and 0.1 % NaHCO3 was at par and took less drying time to reach Me than other pre-drying treatments. Minimum MR was attained in 6.5, 7.0 and 7.5 h in leaves blanched with 0.5 % KMS and 0.5 % NaHSO3 solutions, while in unblanched leaves it was obtained in 7.0, 8.0 and 9.5 h at 50, 60, and 70 °C, respectively. The drying rate was higher in 0.5 % KMS pre-drying treatment than the other pre-drying treatments, and the lowest was in unblanched leaves. Among the models, the Midilli–Kucuk model was adjudged as the best fit with highest R2, lowest reduced χ2 and the least RMSE. The effective diffusivity of moisture (Deff) increased while energy consumption (Ec) and specific energy consumption (SEC) of leaves decreased with increasing temperatures from 50 to 70 °C. Blanching with 0.5 % KMS solution had the highest Deff, while, in unblanched leaves, the results were reversed. The leaves blanched with 0.5 % KMS and 0.1 % NaHCO3 solutions required the lowest Ec and SEC while the unblanched leaves had the highest values.