Mulor dal (lentils with radish)
A soulful lentil recipe from the Bengali cuisine, the mulor dal is moong dal cooked with seasonal radish chunks in a fragrant tempering of whole spices that tastes blissful with steamed rice
Equipment
- Shallow cooking pot
- Pressure cooker
Ingredients
- ¾ cup moong dal
- ½ cup radish (mulo) cut in thick round slices
- 1 bay leaf
- 1 tsp cumin seeds
- 2 dried red chilis
- 1-2 tbsp coriander leaves
- 2 fresh chilis slit
- ½ tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp ghee
- 2 tbsp mustard oil
- salt to taste
Instructions
- Wash the dal well 3-4 times with water and keep it soaked for 30 minutes. Drain, add to a pressure cooker with the turmeric, radish slices, 1 teaspoon salt and 1½ cups water. Cook until the dal and radish are completely cooked
- Heat a shallow cooking pot with the mustard oil until it smokes, lower the heat and add in the cumin seeds, dried chilis and bay leaf. Once the seeds crackle, add the cooked dal and mix well
- Add water if needed to adjust the consistency, and simmer for 7-8 minutes. Turn the heat off and add the garam masala, ghee and coriander leaves. Keep covered for 5 minutes
- Serve this simple, sumptuous and soulful mulor dal with steamed rice along with some papad on the side. Enjoy!
Notes
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres