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Wednesday, August 25, 2010


Moong Dal - 1/2 cup
White Radish (Mooli) - 1 cup
Chili Powder - ½ tsp
Asafoetida (Hing) - a pinch
Turmeric Powder - ½ tsp
Ginger Paste - 1 tsp
Green Chili Paste - 1 tsp
Cumin Seeds - ¼ tsp
Cloves (Laung) - 2
Bay Leaf (Tej Patta) - 1
Coriander Leaves, finely chopped - 2-3
Oil - 1 tbsp
Salt - to taste
Water - 2 cups

First peel the radish and wash it properly. Dice it to form small pieces.
Now, in a pressure cooker, heat oil. Add bay leaves, cloves and cumin seeds into it.
When the cumin seeds crackle, add a pinch of hing, ginger paste and green chili paste. Sauté the mixture for a while.
Now, add moong dal, diced radish and chilli powder and mix well.
Add water, salt and pressure cook the entire content for 2 whistles.
Pour out the dal in a bowl and garnish with chopped fresh coriander leaves.
Serve hot with steamed rice or rotis.

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