Wash mung dal and add to boiling water. Add salt. Close lid. Cook on medium for 20-25 mins.
Meanwhile wash radish, cut into 1cm pieces or grate.
When mung dal is a bit soft, add radish and onion to mung dal. Add coriander powder and chilli powder if you choose chilli powder. Cook for another 3-4 mins till dal is soft.Turn off stove. Let radish and onion be a bit crispy. Don't over cook till mushy.
Now prepare for tampering. In a small pot add oil. Heat to medium high.
Add mustard seeds. When they splutter, add cumin. Cook till golden brown.
Add green chillies, curry leaves. When spluttering stops, add turmeric powder.
Pour hot tampering over mung dal.
Garnish with cilantro. Optionally pour 1 tsp ghee on top.
Eat fresh dal with roti or brown rice or quinoa.
When it is cold, take long, crispy romaine lettuce leaves. Place dal in leaf. Close with another leaf.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/radish-mung-dal-lettuce-wrap/