Mooli or white radish is extensively used in Rajasthani cooking unlike in other parts of India where it’s merely considered a salad vegetable. Radish adds sharp and pungent accents in this bland moong dal. And like all traditional Rajasthani recipes, this dal too, is tempered with ghee. Some households even add tender radish leaves along with the radish to provide extra flavour to the dal. You can do that too! And I am thankful to My Rajasthani Friend who gave me this recipe from his Mom’s Secret Kitchen.
1/2 cup yellow moong dal (split yellow gram)
1 cup finely chopped white radish (mooli)
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 green chillies, finely chopped
6 mm. (1/4″) piece ginger (adrak), grated
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/2 cup chopped coriander (dhania)
1 tbsp ghee
salt to taste
1.Clean and wash the dal. Combine the dal, radish, turmeric powder and salt with 2 cups of water and pressure cook till the dal is tender.
2.Heat the ghee in a pan and add the cumin seeds, bay leaf and cloves.
3.When the seeds crackle, add the green chillies, ginger, asafoetida and chilli powder and stir.
4.Add the mixture to the cooked dal and mix well. Simmer for 4 to 5 minutes.
5.Add the chopped coriander and mix well.
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