Radish is available in abundance in winter and is healthwise very beneficial. They are high in Vitamin C, folate, fiber to name a few. Including the same in our regular dals increases the nutritive value of the dal. In konkan the basic onion coconut black pepper coarsely ground paste also known as kanda khobra miri cha vatan in Marathi forms the base of many dals and gravies and this adds a lot of flavour to simple dishes. Posting a simple but delicious recipe from Konkan cuisine, that goes well with steaming hot rice and shallow fried fritters of your choice.
- 1/2 cup tuvar dal (split pigeon peas) washed and soaked in water for an hour
- 1 tender white radish
- 2 tsp oil + 1 tsp oil to be added while cooking the dal
- 1/2 tsp mustard seeds
- 4 fenugreek seeds
- 4 to 5 curry leaves
- 1/8 tsp asafoetida
- 1/4th tsp turmeric powder + 2 pinches turmeric powder to be added while cooking the dal.
- 2 green chillies slit lengthwise
- 1 small sized onion ( 3/4 th onion to be chopped fine and 1/4 th onion to be kept aside)
- 1 tbsp freshly scraped coconut
- 3 to 4 black pepper
- 1 tsp tamarind pulp or as per tang required
- Salt to taste
- Coriander leaves to garnish
- Peel the skin of the radish, rinse it and cut it into 1″ thin slices lengthwise. Dip them in cold water for about 30 minutes. Boil water in a container, add the radish slices and cook till done taking care not to overcook them. The slices should be a little crunchy.
- Pressure cook toor dal along with a tsp of oil, two pinches of turmeric powder and a pinch of asafoetida till pressure is released three times (three whistles). Once the pressure settles down remove the dal and mash it well and keep aside.
- Grind freshly scraped coconut, black pepper and 1/4th onion to a coarse paste and keep aside.
- Heat oil in a deep pan, add mustard seeds, fenugreek seeds. When they splutter add asafoetida, curry leaves. Add green chillies and finely chopped onions. Saute well till transluscent. Add cooked and mashed dal, turmeric powder, cooked radish and water to get the desired consistency and tamarind pulp and bring to a boil. Add ground coconut paste and salt, stir well and bring to a boil.
- Garnish with coriander leaves. Serve hot with steaming hot rice and vangyache/ batatyache Kaap.
- Adding 1 tsp oil to the dal while cooking prevents the dal from foaming excessively.
- Dipping the radish slices in cold water before cooking reduces the strong flavour of the radish. Cooking reduces the pungent flavour of raw radish.
- This dal should not be watery, tastes best if it is of medium thick consistency.