Mulo Shaak Diye Bhaja Muger Dal (Lentils cooked with Radish Leaves - Bong style)

 

              This is a traditional Bengali lentil curry of roasted Moong Dal (split green gram) which is very commonly prepared in most Bengali household. It is sometimes combined with any veggie for a wholesome and nutritious meal. 

         Here in this recipe I combined it with radish leaves. You can add a few pieces of radish too. I tempered it with bay leaves, cumin seeds, dry red chilies, ginger and finished it off with some ghee. This gives this dal a very good flavor. Adjust the quantity of water accordingly. Sprinkle some roasted cumin powder and enjoy with steamed rice or chapatti.  So check out the step by step pictorial recipe to prepare this Bong style lentil curry.

• 1/3 cup moong dal (split green gram), dry roasted & soaked for 30 minutes
• 2 cups tender radish leaves + stems, chopped finely
• 1-2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. roasted cumin powder

          Boil the dal and the chopped radish leaves in 1 cup water for 5-6 whistles. Give it a whisk and set aside. 

          Heat oil in a pan and temper with bay leaves, dry red chilies, cumin seeds and ginger. Sauté for a few seconds.

          Add the boiled dal, salt to taste, turmeric powder and slit green chilies. Adjust the consistency and add more water if required.

          Simmer for 2-3 minutes on a low flame. When done, add ghee and mix well. 

          

         Garnish with roasted cumin powder and serve hot with steamed rice or chapattis.

Boil the dal & the chopped radish leaves in 1 cup water for 5-6 whistles. Give it a whisk and set aside. 

Heat oil in a pan & temper with bay leaves, dry red chilies, cumin seeds & ginger. Sauté for a few seconds.

Add the boiled dal, salt to taste, turmeric powder & slit green chilies. Adjust the consistency & add more water if required. Simmer for 2-3 minutes on a low flame. 

                  When done, add ghee and mix well. 

Garnish with roasted cumin powder  serve hot with steamed rice or chapattis.

Mulo Diye Muger Dal (Moong Dal / Split Green Gram With Radish - Bengali Style)

 

          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
• 1-2 bay leaves
• 1-2 green chilies, slit
• salt to taste
• 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 bay leaves, panch phoron and green chilies.

          After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on a 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.

Chai Tow Kueh (Singaporean Fried Carrot Cake)

          Chai Tow Kueh / Kway is a popular traditional Singaporean breakfast dish enjoyed by the locals and found in most of the hawker centres. It is actually an omelette made of radish and egg and it has nothing to do with carrot. Cut into pieces it is served, garnished with chopped spring onions. 

          It is a very simple and a quick recipe, but absolutely yummy in taste. So do give it a try by following an easy step by step pictorial recipe to prepare this amazing street food for your weekend breakfast.
                 

• 1 medium size radish, cut into long strips
• 2 eggs, well beaten
• 1 tbsp. oil
• 1 tsp. chopped garlic
• salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. fish sauce
• 1 tsp. light soy sauce
• 1 tbsp. chopped spring onion

          To the eggs, add pinch of salt, pepper, soy sauce and fish sauce. Keep aside. 

          Heat oil in a pan and saute the garlic for few seconds. Add the radish and continue to stir fry on a low flame till it is well cooked.

          Now pour in the egg mix and cook till one side is done. Flip it over and cook the other side too. Serve, garnished with chopped spring onion. 

                   To the eggs, add pinch of salt, pepper, soy sauce & fish sauce. Keep aside. 

                     Heat oil 7 saute garlic for few seconds. Add radish & stir fry on low 
                     flame till it is well cooked.

                       Now pour in the egg mix and cook till one side is done.

Flip it over & cook the other side too.

                      Serve, garnished with chopped spring onion. 

Mulo Bata (Radish Chutney - Bengali Style)

          A far cry from all the restaurant style food, this humble veggie can be made into a lip smacking yummy side dish. It is almost a lost and a forgotten recipe that the new generation is not much aware of. It is an extremely easy, simple and a quick recipe that consists of all the flavours infused in it. 

          This homemade delicacy has minimum of spices and is sautéed in mustard oil for that authentic touch. It tastes simply awesome with steamed rice. But you may also try it with chapatti or as a spread on parathas.

• 3-4 radish, roughly chopped
• 2 green chilies
• 3-4 garlic cloves
• handful of coriander roots (opt)
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder

          Blend the radish, green chilies, garlic and coriander roots into a fine paste. Heat 2 tbsp. oil in a pan and temper with the nigella seeds. Sauté for a few seconds. 

          Add the ground paste, salt and turmeric powder. Sauté on a low flame till all the moisture is dried up. 

          Switch off the flame and add the remaining mustard oil. Give it a stir and serve with plain steamed rice or as a side dish with chapatti. 

Muj Gaad (Fish Curry - Kashmiri Style)

          This is a unique Kashmiri style fish curry that is cooked along with some diced radish. It is very popular among the Kashmiri Hindu pandits. The gravy is spicy, tangy and with a mix of flavours, cooked in mustard oil for an authentic touch. 

          The fish and the radish are deep fried before letting it to simmer till done. This simple and easy recipe calls for a thin gravy and is served with steamed rice. So check the step by step pictorial recipe to prepare this Kashmiri delicacy.

• 3-4 pieces of Rohu
• pinch of salt, turmeric powder and red chili powder to marinate
• 1 small radish, cut into long chunks
• 2-3 tbsp. mustard oil
• 1 tsp. shahjeera
• 4 cloves
• 2 green cardamoms
• 1 tbsp. kashmiri red chili powder
• 1/2 tsp. ginger powder
• 1 tsp. fennel powder
• 1 tsp. garam masala powder
• 1/4 tsp. asafoetida
• salt to taste
• 2 slit green chilies
• 1 tsp. tamarind paste

          Marinate the fish pieces with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat oil in a pan and fry the fish pieces and the radish separately. Drain and keep aside. Temper the same oil with shah jeera, cloves and cardamoms. 

          Add all the dry spices mixed with some water. Sauté till the oil separates. Now add 2 cups of water and bring it to a boil.

          Gently drop in the fried fish, fried radish and green chilies. Cover and simmer till the gravy thickens. Add the tamarind paste mixed with 1/2 cup water.

          Simmer further for 2-3 minutes and switch off the flame. Serve with hot steamed rice for a sumptuous meal. 

                   Marinate fish pieces with a pinch of salt, turmeric powder & red chili 
                    powder for 10 minutes. 

                        Heat oil & fry fish pieces & radish separately. Drain & keep aside. 

                        Temper same oil with shahjeera, cloves & cardamoms. Add all dry 
                        spices mixed with some water. Sauté till the oil separates. 

                   Add 2 cups of water & bring to a boil.  Drop fried fish, fried radish &
                   green chilies. Cover and simmer till the gravy thickens. 

                  Add tamarind paste mixed with 1/2 cup water. Simmer further for 2-3 
                   minutes and switch off the flame. 

                            Serve with hot steamed rice for a sumptuous meal. 

Radish Thoran - Kerala Style

          Thoran is a traditional Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a sadya meal. It is a quick recipe, is mildly spiced and has a lot of fresh grated coconut. Don't forget to cook it in coconut oil for an authentic touch. 

          I have Thoran made out of carrots, beans, raw banana and cabbage in my blog. So today I would like to share my version of radish thoran. It can be relished as a side dish with either plain steamed rice, curd rice or any Indian bread. So check out an easy step by step pictorial recipe to prepare it.

• 500 gms. radish, grated
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole red chilies, broken into half
• 1 tsp. urad dal (split black gram)
• 1-2 sprig curry leaves
• 1-2 green chilies, slit
• 1 onion, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder 
• 1 tsp. red chili flakes (opt)
• 1/2 fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped

       
           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, urad dal, red chilies, green chilies and curry leaves. Sauté for a few seconds.

  Then add the onion and garlic. Fry on a medium flame till it turns light brown. Add the grated radish, salt, turmeric powder, coriander powder, cumin powder and chili flakes.

          Mix everything well and continue to stir fry till the moisture dries up. Lastly add the coconut and give it a toss. 

          Switch off the flame and add the coriander leaves. Serve as a side dish with either rice or chapattis.

                Heat oil & temper with mustard seeds. Then add cumin seeds, urad dal, red 
                chilies, green chilies & curry leaves. Sauté for a few seconds.

                              Add onion & garlic. Fry on med. flame till it turns light brown. 

                       Add grated radish, salt, turmeric powder, coriander powder, cumin
                       powder & chili flakes.

                                 Mix well & stir fry till the moisture dries up. 

                                  Lastly add coconut & give it a toss. Switch off the flame.
           

                                  Add coriander leaves & give it a stir.

                                  Serve as a side dish with either rice or chapattis.

Cholar Dal diye Mulo Chechki (Radish-Bengal Gram Curry - Bengali Style)

          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. So check out the step by step pictorial recipe to prepare it. 

• 500 gms, radish, 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. Sauté for a few seconds.

          Add the radish, 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 & temper with kalonji (nigella seeds) & fresh red chilies.

                          Add radish, salt, turmeric powder & coriander-cumin powder.

                     Mix well & add boiled chana dal. Cover & cook on low flame till done, 

                                 Add coriander leaves & take off the fire.

                                  Serve as a side dish with either rice or any Indian bread.