This is a great comfort food and a simple every day dal (lentil) preparation in a Bengali home. Lauki / bottlegourd) can also be substituted for raddish. Dry roasting the moong dal brings out the true flavour and taste. It is generally had with plain steamed rice and a dash of lime juice. Not to forget some aloo bhaja (potato fries) or fried papads to go with it.
- 1/2 cup moong dal (split Green Gram), dry roasted
- 1 cup raddish, cubed
- 1 tbsp. mustard oil to temper
- 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella (Kalonji) seeds
- salt to taste
- 1-2 green chilies, slit
- 1/2 tsp. turmeric powder
- 1 tsp. raw mustard oil / ghee (clarified butter)
- coriander leaves to garnish
Boil the dal and the raddish in 1 1/2 cups water for 3 whistles. Heat 1 tbsp. oil in a pan and temper with panch phoron and green chilies.
After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on low flame for 2-3 minutes.
When done, add 1 tsp. raw mustard oil / ghee. Bring it to a boil and serve, garnished with coriander leaves.