Sunday, 24 August 2014

Radish with split pigeon peas- Mooli Tori daali Saraswat style





This is one of a clever way of cooking radish. Often we find it difficult to pack cooked radish in lunch box due to its smell. Adding sambhar masala into this, removes this smell and in fact it changes it into a flavorful side dish.
It's a no onion no garlic recipe. You can add onion if needed. None of the souring agents such as tomato, kokum, tamarind are added.
When you are planning a complete meal (thali) you can add this into the menu as it is different in taste, color and easy to make.

Ingredients-


2 cups radish cubes
1/2 cup chopped onions (optional)
1/4 cup split pigeon peas (also called as tuvar dal, arhar dal, tori daali, togaribele in various Indian regions)
1 tbsp jack fruit seeds (peeled and crushed slighly) or peanuts or cashew pieces (optional)
1/2 tsp each chilli pd, turmeric pd, sambhar masala
little jaggery (1/2 tsp brown sugar)
1/2 cup grated fresh or frozen coconut
1 tbsp chopped coriander (not in original recipe)
For tempering-
1/2 tsp mustard seeds
pinch of asafoetida (hing)
salt
1 tbsp oil

Method-
Soak the split red gram or tur dal in lots of water for 1 hr.
Drain the water and rinse it in fresh water.
Drain the water again and keep this dal ready.
Wash and peel the radish.
Chop them into small or medium cubes.
Heat oil in a heavy bottom pan and put in mustard seeds and when they splutter add in the asafoetida and turmeric pd.
Add the radish cubes, red gram, jackfruit seeds or peanut or cashew.
Stir well. Add 1/4 cup water and cover and cook on a slow fire.
It will take 20- 30 mins for the dal to cook. Dal should be soft but retain its shape.
Add all the masala pd, jaggery and salt.
Cook for another 5 mins.
If necessary, sprinkle some water. Add grated coconut and chopped coriander.
Cook it for 2 mins if you want this vegetable to stay fresh for longer time.
If you are eating it immediately do not cook after adding coconut.
You can eat this along with phulkas.

For cooking without kitchen fans-
Take oil along with radish cubes, cashew nuts in the rice cooker pan.
Cover and cook till it is hot.
Stir in sambhar pd,chilli pd and  1/2 tsp salt.Cook for 2 mins.
Add water and cover and cook till radish is half cooked.


Mix 1 tbsp Instant dal mix-2 in 1/2 cup water and add this into the radish.
Stir well and cover and cook for 10 mins.
Make sure to give it a stir after the first 3 mins.
Add few tbsp of coconut milk if necessary.

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