A crunchy protein rich light dinner or medium-sized snack. Mild kick in radish combined with mung dal makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over mung dal. When hot, with ghee this dal dish goes excellent with roti or rice and rasam. In the evening when it is at room temperature, eat with lettuce.

Radish offers a peppery crunch with every bite. There are many shapes, sizes and colors of different radish varieties. In U.S, red, round with white interior radish is widely available. White radish is widely used in Asia, middle east regions.

Whole fresh romaine lettuce from local market is so hydrated and fresh, you want to eat every day. It adds crunch, vitamins to the dish. Choose crisp heads of romaine lettuce. Fresh Romaine lettuce is highly perishable. It can be stored fridge for 1-2 weeks. Place a piece of paper towel around to absorb excess moisture. This can prolong life for another week.

Radish, Mung dal lettuce wrap

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Ujwala Chintala

Recipe type: Main Course

Cuisine: Indian Fusion

Serves: 4

Ingredients

• 5 red radish
• 1 cup - mung dal
• 2 cups - water
• 1 diced red onion
• 5 green chillies or ½ tsp chilli powder
• 5 curry leaves
• 2 sprigs cilantro
• ¼ tsp - turmeric powder
• 1 tsp - cumin
• ½ tsp - black mustard seeds
• ¼ tsp - ground coriander powder
• 2-3 tbsp - your favorite oil. I used coconut oil
• Salt

Instructions

1. Boil water in a pot.
2. Wash mung dal and add to boiling water. Add salt. Close lid. Cook on medium for 20-25 mins.
3. Meanwhile wash radish, cut into 1cm pieces or grate.
4. 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.
5. Now prepare for tampering. In a small pot add oil. Heat to medium high.
6. Add mustard seeds. When they splutter, add cumin. Cook till golden brown.
7. Add green chillies, curry leaves. When spluttering stops, add turmeric powder.
8. Pour hot tampering over mung dal.
9. Garnish with cilantro. Optionally pour 1 tsp ghee on top.
10. Eat fresh dal with roti or brown rice or quinoa.
11. When it is cold, take long, crispy romaine lettuce leaves. Place dal in leaf. Close with another leaf.

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