Crunchy and nutritional radish can be used not just for salad but also for making paranthas, soup, curries and dips. Radish helps purify blood and aids in weight loss too. Its rich in fiber and helps in digestion. Not only this, radish helps in maintaining strong metabolism and improves immunity too.
During winters, market is flooded with seasonal green vegetables like spinach, fenugreek leaves, amaranth leaves, radish...Adding green leafy vegetables in lentils is a great way of increasing the nutrition and making lentils even more delicious and peppery.
There are days when I crave for just dal chawal and some dahi. Its one of my favourite ultimate comfort food. Bright yellow slow cooked dal tempered with ghee and hing is one of the most basic Indian dish yet so so flavourful and delicious.
Type: Main course
1 radish - chopped
1/2 cup moong dal
2 chopped green chili
1/4th tsp turmeric powder
Salt to taste
3 Tsp ghee
1/2 Tsp cumin seeds
Pinch of hing
1/2 Tsp red.chilli powder
2-3 crushes cloves
Chop radish into cubes along with some leaves and par boil.
Soak dal in water for half an hour.
Add 4 cups water in a heavy bottomed pan and heat it along with salt and turmeric. Now add soaked and washed lentils and cook till done.
Add boiled radish and chopped green chilli in cooked dal and cook further for 5 minutes on medium heat.
For tempering, take a small work and heat ghee. Add cumin seeds and once it changes colour add hing and crushed cloves. Add chilli powder and immediately temper dal.
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If you looking more seasonal recipes, try these