This is a great comfort food and a simple everyday dal (lentil curry) prepared in a Bengali home. It is basically moong dal (split green gram) cooked along with radish. Lauki / bottle gourd can also be substituted. Dry roasting the moong dal prior to cooking brings out the true flavour and taste. It is traditionally relished with hot steamed rice and a dash of lime. Not to forget some aloo bhaja (potato fry) or papad to go with it.
- 1/2 cup moong dal (split Green Gram), dry roasted
- 1 cup radish, cubed
- 1 tbsp. mustard oil to temper
- 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds
- salt to taste
- 1-2 green chilies, slit
- 1/2 tsp. turmeric powder
- 1 tsp. raw mustard oil / ghee
- 1 tbsp. coriander leaves
Boil the dal and the radish 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.
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