Mooli Moong Dal


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Mooli Moong Dal, radish adds sharp and pungent accents in this bland moong dal. And like all traditional Rajasthani recipes, this dal too, is tempered with ghee.

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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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Makes 4 servings
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Ingredients

Method
  1. Combine the dal, radish, 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, bay leaf and cloves.
  4. When the seeds crackle, add the green chillies, ginger, asafoetida, chilli powder and the cooked dal, 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 well..like tamatar, pyaz, garam masala
 on 06 Sep 14 12:57 PM


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