Mooli and Moong Dal Sabji

Name: Mooli and Moong Dal Sabji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 2 pieces Daikon Radish (2 Mooli/ Mullangi (Radish) peeled and grated coarsely); 0 pieces Radish Greens (Mooli Ke Patte (Radish Greens) chopped (handful)); ½ cup Yellow Moong Dal (1/2 cup Yellow Moong Dal (Split) soaked in warm water for 30 minutes); 4 cloves Garlic (4 cloves Garlic sliced (optional)) — optional; 1 tbsp Vegetable Oil (1 tablespoon Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 4 pieces Green Chili (4 Green Chillies chopped); ½ tsp Granulated Sugar (1/2 teaspoon Sugar (optional)) — optional; 0 pieces Table Salt (Salt as required)

A North Indian dry vegetable curry featuring grated daikon radish and split yellow moong dal, tempered with mustard seeds, cumin, and asafoetida.

25 minIndian

Servings4

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Steps

1To begin making the Mooli and Moong Dal Sabji Recipe, firstly heat oil in a heavy bottomed pan.
2Add the mustard seeds and once they splutter, add the cumin seeds. Let it cook for 30 seconds.
3After 30 seconds, add garlic, asafoetida, turmeric powder, green chillies and saute for a few seconds. Drain, add the moong dal and stir.
4Cook covered for 2-3 minutes till the dal is almost cooked. Add a tablespoon of water if required.
5Add the radish and greens. Add salt, sugar, stir and cook for 1-2 minutes till the radish softens a bit. Do not overcook. It is ready to be served.
6Serve Mooli And Moong Dal Sabji along with Gujarati Kadhi, Kachumber Salad and Phulka for a weekday lunch.