Radish Greens Mung Dal

8 Jan

  • 1 tea cup mung dal
  • 2 large green chillis, sliced
  • 1 tsp turmeric
  • 2-3 tbsp desiccated coconut
  • large bunch radish tops
  • salt
  • pinch asafoetida

Final fry

  • Oil mustard or peanut
  • 3 cloves garlic, peeled and sliced
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 1-3 dried red chilli

Wash the dal and put it into a saucepan with 6 cups of water, the turmeric and the green chillis. Bring to a simmer cover and cook until the lentils are soft but still whole. Add the coconut, washed and chopped radish tops, asafoetida and salt to taste. Cook for 5 minutes or until the radish tops are soft.
In a small skillet heat the oil and then throw in the slices of garlic after a minute throw in the spices as soon as they start to pop pour the oil and spices into the lentils stir and cover. The dish is ready to serve but the flavour will improve if it is left to sit for 30 minutes and is even better the next day.

Cook’s Note Be brave with the chilli, I used 2 large hot Moroccan green peppers and the result was a deep and wonderfully subtle heat.
Variations Greens cooked with pulses are quite a common combination in Indian cooking, any type of spinach, brassica greens or beet leaf can be used as a substitute in this recipe. Mung dal are hulled split mung beans but you could use any kind of lentil for this dish.

For another unusual dal and greens dish check out Kale Dal Curry on Simply Spicy a food blog with a some wonderful lentil recipes.
8/1/2008

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