Mooli Ki Sabzi (Dry Radish Curry)

Radish, garlic, green chillies

The recipe and photographs for this simple yet tasty 'Mooli ki Sabzi' (Red Radish Curry) are again courtesy my friend in Oregon-Taranjeet Kaur!! Thanks TJ-and thanks Prateek for tasting and giving a 'thumbs-up' for this recipe. Coming from a person who normally isn't too fond of radish speaks volumes about this dish and Taranjeet's culinary skills :)

Taranjeet's Recipe for 'Mooli ki Sabzi': 

• 2-3 bunches of red radish with leaves
• 1 green chili
• 2-3 cloves garlic (smashed) 
•  1/4 teaspoon turmeric powder
• Oil: 1tsp (enough to sauté the garlic)
• Salt: to taste       

 Method: 

1. Wash and chop the radish and greens.
2. Heat the oil in a pan ,add garlic,sauté for a minute and add turmeric powder.
3. Add the chopped radish .Let it cook for a couple of minutes .
4. Add the leaves and mix it well.
5. Sprinkle salt as per taste. Cook covered for 5 mins.
6. Serve the 'mooli ki sabzi'  hot with roti. This also goes well with rice and moong dal.                                                                           

 'Mooli Ki Sabzi' (Dry Red Radish Curry)

 Thanks TJ- hoping for many more recipes (and photographs)!                                    

Moong Dal Payasa/ Kheer (Split mung pudding)

Moong Dal Payasa

Another favorite from the family Mangalorean recipe box-the moong dal payasa is made for special occasions and festival feasts. Since I've been on a mission to try out (and publish on this blog) traditional Mangalorean recipes, this was undoubtedly the first thing that came to my mind as the sweet dish for this years Ganesh Chaturthi feast at home. 

Ingredients:

• Moong Dal: 1 cup
• Jaggery: 1 1/2 cups (you could substitute with sugar,but jaggery gives the actual traditional taste)
• Milk: 1 cup
• Water:1 cup
• Coconut milk: 1 cup
• Salt:1/4th tsp
• Saffron/Cardamom powder: a pinch (soak saffron in a little warm milk)
• Cashews, raisins: a few(fried in a little ghee)
• Ghee: 3tsp

Method:

1. Roast the moong dal in a teaspoon of ghee till you get a pleasant aroma (do not let it brown).
2. Add the milk and the water and bring it to a boil. Then simmer till the moong dal is well cooked, stirring occasionally.
3. Once the dal is cooked add the jaggery, the saffron milk/ cardamom powder.
4. Add the coconut milk and stir for a minute. Switch off.
5. Serve moong dal payasa/kheer hot or a little warm garnished with the fried cahews, raisins and the remaining ghee.

NOTE: Do not add the jaggery/sugar at the beginning or else the dal will not cook (I learnt this the hard way the first time I made this!)

 Moong dal payasa, mung dal and jaggery