<<Back to Veg Main
This is a pure healthy thing to eat and tasty too. Oops. Forgot. Very very easy too.
1. Shredded raddish 1 cup (remove the water from it as much possible by pressing).
2. 1/2 cup leaves of raddish chopped(optional)
3. Greenchilli, ginger and garlic paste.
4. Coriander Chopped
5. Soaked Moong dal 1/2 cup(soak it for minimum 20 mins).
For tempering
1. Mustard seeds , jeera(cumin seeds), hing
2. Haldi / turmeric 1/4 tsp.
3. Chilli powder 1 tsp (or as per taste or optional)
4. Curry leaves 3/4
5. Lime juice 1/4 tsp
6. Sugar - a pinch (just to balance lime) -literally. else, you will end up in sweet veg (which you wont like)
7. Carom seeds (ajwain/owa) 1/4 tsp (adding it will curb gassiness of raddish, but adding more will make your veg bitter)
Following are the steps.
1. Temper with Mustard seeds , jeera(cumin seeds), hing and curry leaves. Then add turmeric powder. Mix well. Now add soaked moong daal. Stir and mix well.
2. Now add greenchilli,ginger and garlic paste. Cook till raw smell of paste goes off. At this point , add red chilli powder and mix well. Cook for 15-20 seconds.
3. Add chopped raddish leaves, mix well and cook for a minute.When leaves start cooking, add raddish to it.Mix thoroughly, and when mixture starts steaming up in its own water(raddish has plenty of own water, no need to add external water), add salt ,mix it and cover up in lid. Cook in low flame for about 2/3 miutes.
4. Open the lid,check moong. if moong seems even half cooked, add lime juice, pinch of sugar . Mix well. Turn off the heat. And cover with lid for about 2/3 minutes.
The remaining veg will get cooked in its own steam even when heat is switched off.
Add coriander leaves for garnish. Taaaada.. Done :)
Tip : removing water from raddish by pressing, helps get rid off that typical smell of raddish. and adding
ajwain helps curbing gassiness of raddish.
This is a pure healthy thing to eat and tasty too. Oops. Forgot. Very very easy too.
1. Shredded raddish 1 cup (remove the water from it as much possible by pressing).
2. 1/2 cup leaves of raddish chopped(optional)
3. Greenchilli, ginger and garlic paste.
4. Coriander Chopped
5. Soaked Moong dal 1/2 cup(soak it for minimum 20 mins).
For tempering
1. Mustard seeds , jeera(cumin seeds), hing
2. Haldi / turmeric 1/4 tsp.
3. Chilli powder 1 tsp (or as per taste or optional)
4. Curry leaves 3/4
5. Lime juice 1/4 tsp
6. Sugar - a pinch (just to balance lime) -literally. else, you will end up in sweet veg (which you wont like)
7. Carom seeds (ajwain/owa) 1/4 tsp (adding it will curb gassiness of raddish, but adding more will make your veg bitter)
Following are the steps.
1. Temper with Mustard seeds , jeera(cumin seeds), hing and curry leaves. Then add turmeric powder. Mix well. Now add soaked moong daal. Stir and mix well.
2. Now add greenchilli,ginger and garlic paste. Cook till raw smell of paste goes off. At this point , add red chilli powder and mix well. Cook for 15-20 seconds.
3. Add chopped raddish leaves, mix well and cook for a minute.When leaves start cooking, add raddish to it.Mix thoroughly, and when mixture starts steaming up in its own water(raddish has plenty of own water, no need to add external water), add salt ,mix it and cover up in lid. Cook in low flame for about 2/3 miutes.
4. Open the lid,check moong. if moong seems even half cooked, add lime juice, pinch of sugar . Mix well. Turn off the heat. And cover with lid for about 2/3 minutes.
The remaining veg will get cooked in its own steam even when heat is switched off.
Add coriander leaves for garnish. Taaaada.. Done :)
Tip : removing water from raddish by pressing, helps get rid off that typical smell of raddish. and adding
ajwain helps curbing gassiness of raddish.
very good description of what you do and why you do it.... the explanation makes this blog stand out from all the rest!
ReplyDeleteThank you :-)
ReplyDeleteI will surely try keeping up !