Moong Daal mooli recipe

Moong daal mooli is a dish made by cooking yellow lentil "moong dal" and radish together. It is typically made during winter season with sweet seasonal radishes in northern India. Radish is boiled separately and added in cooked lentils and the dish is finished by tempering with generous amount of ghee along with aromatics and red chilli powder. It is ideally eaten with bajre ki roti and some gur on the side.

Crunchy and nutritional radish can be used not just for salad but also for making paranthas, soup, curries and dips. Radish helps purify blood and aids in weight loss too. Its rich in fiber and helps in digestion. Not only  this, radish helps in maintaining strong metabolism and improves immunity too.

During winters, market is flooded with seasonal green vegetables like spinach, fenugreek leaves, amaranth leaves, radish...Adding green leafy vegetables in lentils is a great way of increasing the nutrition and making lentils even more delicious and peppery.

There are days when I crave for just dal chawal and some dahi. Its one of my favourite ultimate comfort food. Bright yellow slow cooked dal tempered with ghee and hing is one of the most basic Indian dish yet so so flavourful and delicious.

Type: Main course
Diet :Vegetarian
Serves: 4

Ingredients

1 radish - chopped
1/2 cup moong dal
2 chopped green chili
1/4th tsp turmeric powder
Salt to taste

Tempering

3 Tsp ghee
1/2 Tsp cumin seeds
Pinch of hing
1/2 Tsp red.chilli powder
2-3 crushes cloves

Method

Chop radish into cubes along with some leaves and par boil.

Soak dal in water for half an hour.

Add 4 cups water in a heavy bottomed pan and heat it along with salt and turmeric. Now add soaked and washed lentils and cook till done.

Add boiled radish and chopped green chilli in cooked dal and cook further for 5 minutes on medium heat.

For tempering, take a small work and heat ghee. Add cumin seeds and once it changes colour add hing and crushed cloves. Add chilli powder and immediately temper dal.

Serve hot

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Roasted tomato soup

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