This is a traditional homemade style raddish stir fry. There are many versions to this simple side dish. It is at times cooked with vadi / dried lentil dumplings or with prawns for a non-veg. version.
Today I prepared this delicious dish with some boiled chana dal (Bengal Gram Lentil). I gave a tempering of kalonji (nigella seeds) and fresh red chilies and finished it off with lots of chopped coriander leaves to the end product. You can enjoy this stir fry with plain steamed rice or chapattis.
- 500 gms, raddish, sliced finely
- 1/2 cup chana dal, soaked for 30 minutes
- 1 tbs. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2 fresh red chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1 cup coriander leaves, chopped
Pressure cook the chana dal in 1 cup water for 1 whistle. Drain and keep aside. Heat oil in a pan and temper with kalonji and chilies. Saute for a few seconds.
Add the raddish, boiled chana dal, salt, turmeric powder and coriander-cumin powder. Cover and cook on low flame till it is soft and done.
Sprinkle water at intervals. Just before taking off the fire, add the coriander leaves. Mix well and serve as a side dish either with rice or chapattis.
Heat oil in a pan and temper with kalonji (Nigella seeds) and
fresh red chilies.
Add the raddish, salt, turmeric powder and coriander-cumin powder.
Mix well and add the boiled chana dal. Cover and cook on a low flame
Add the coriander leaves and take off the fire.
Serve as a side dish with either rice or any Indian bread.