One Stop Eats

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Mooli ki daal (Radish with lentils)

Mooli…. Radish…. Daikon…. that thing that looks like a carrot, but is white (that’s how the husband describes it)….. call it by whatever name, but its benefits go a long way. It’s a low calorie vegetable, while being packed with vitamins and fiber, making it a big part of a healthy meal. When we were growing up there were two juices that Mom insisted we had, one was karela and the other was mooli! Gosh! I despised gulping them down, but she told us it was the best thing we could do for our  bodies…. and so we listened and gulp! gulp! it went! And now, I can’t thank her enough for that and for instilling in me these values, coz now I realize how good it is for us. I’ve personally noticed a happier, healthier me when I find myself following her tips. So, here’s one I’d like to share with you that is easy, delicious and healthy.

Mooli ki Daal (Radish with Lentils)

Mooli ki Daal (Radish with Lentils)

Mooli ki Daal

Ingredients to Serve 4:

  • 1 big mooli/ radish, cubed
  • 1 cup toor daal
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 1 tablespoon methi (fenugreek) seeds
  • 1 teaspoon turmeric powder
  • 1 jalapeno pepper, chopped
  • 1 big vine tomato, chopped
  • 1 teaspoon cumin seeds
  • 7-8 curry leaves
  • dash of lime juice (optional)
  • 2 cups water
  • salt to taste

Wash and clean the daal. Make sure there isn’t anything in there but daal. Rinse the daal in water a few times.

In a pressure cooker, heat 1 tablespoon oil. When it’s hot, add the methi seeds.

I love love love the smell of methi seeds cooking. I think it’s by far my favorite kitchen aroma! MmmmHmmm! So, watch for them turning brown and that wonderful aroma.

When they are brown, add the mooli. Give it a toss and add the daal and turmeric powder. Give it another toss and follow that with water and salt. Close the lid and let this cook on medium-low for 20 minutes.

In the mean time, in a skillet, heat 1 teaspoon oil.

When the oil is heated, add the cumin seeds and curry leaves. Let them sputter. Now add the tomatoes and jalapeno pepper.

Saute and let them cook and share their delicious natures. You want this done until the tomatoes are mushy and cooked to the point where you’d say they are ready to eat.

When the daal is cooked, add the tomatoes et all to them and stir.

I like it a little tangy and love it with just a little bit of lime juice.

Garnish with cilantro and enjoy with rice, roti or just as a soup.

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This entry was posted on August 13, 2009 by in Cuisine, Extra healthy, Indian, Main Course, Recipes, Soups, Vegetarian and tagged , , , , , , .


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