Mooli Moong Dal, is a simple and delicious rajasthani indian dal.
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Mooli Moong Dal

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!

Preparation Time: 10 minutes.
Cooking Time: 19 minutes.
Serves 4.

1 cup chopped white radish (mooli), washed and drained
½ cup yellow moong dal (split yellow gram), washed and drained
½ tsp turmeric powder (haldi)
Salt to taste
1 tbsp ghee
½ tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
1 tsp finely chopped green chillies
¼ tsp grated ginger (adrak)
¼ tsp asafoetida (hing)
1 tsp chilli powder
½ cup chopped coriander (dhania)

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, cooked radish-dal mixture and ½ cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the coriander and mix well.
Serve hot.

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