Mooli Moong Dal

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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!

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Preparation Time:    Cooking Time:     Makes 4 servings
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  1. Combine the radish, moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening lid. Keep aside.
  3. Heat the ghee in a deep non-stick kadhai, add the cumin seeds, bayleaf and cloves and sauté on a medium flame for a few seconds.
  4. Add the green chillies, ginger, asafoetida, chilli powder and the cooked radish-dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the coriander and mix well.
  6. Serve hot.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 21 Oct 14 07:44 PM

Awesome!! But i added lil bit of punjabi spices as tamatar, pyaz, garam masala
 on 06 Sep 14 12:57 PM

A not so spicy dal. Raddish gives a nice flavour to the dal.