Radish Greens Dal | Mullangi Keerai Kootu Recipe
by Jiya Jesh · Updated on August 16, 2022 Curries/ Gravies
Radish greens dal recipe is an easy Indian style curry of radish greens with lentils. Radish greens and split yellow lentils / moong dal come together in this simple dish.
I was able to get hold of some radishes with their leaves and got to make this curry. This dish can be served with rice or rotis / chapathis.
Radish leaves are edible and have a peppery taste. They remain fresh for only a couple of days in the refrigerator.
They are nutritious as they are a great source of vitamin C and vitamin A. These leaves are also a good source of calcium and are low in calories.
Radish greens do have a slightly bitter taste. Combining them with lentils does mask the bitterness slightly. So next time don’t throw away the radish leaves and instead try this delicious dal.
Category:Side Dish
Cuisine:Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
A simple and healthy recipe of radish greens with split yellow lentils ( moong dal ).
Ingredients
2 cups chopped radish leaves
1/2 cup moong dal / split yellow lentils / pasi paruppu
1 small onion
1 small tomato
2 green chillies
1/2 tsp finely chopped ginger
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds / jeera
A few curry leaves ( optional )
1 tbsp oil
Salt to taste
Instructions
Wash the radish leaves thoroughly. Then finely chop the washed leaves and set aside.
Wash moong dal. Pressure cook the dal with 1 1/2 cups water along with salt and turmeric powder for 2-3 whistles.
Once the pressure gets released, mash the cooked dal slightly.
Meanwhile, finely chop onions and tomatoes. Slit the green chillies lengthwise.
Heat oil in a pan. Add mustard seeds. When mustard seeds splutter, add cumin seeds.
When cumin seeds start to crackle and slightly change color, add in the chopped onions, chopped ginger, slit green chillies and curry leaves.
Saute till onions turn light brown in color.
Then add in the chopped tomatoes and fry for a minute.
Add the chopped radish leaves and salt.
Cover with a lid and cook on medium low flame for 2 minutes.
Now add the cooked dal along with 1/2 cup water.
Let the dal cook on a medium low flame for 4-5 minute or until the gravy reaches desired consistency. Remove from heat.
Radish greens dal is ready to be served hot with rice or rotis.
Notes
Moong dal gets cooked fast. So instead of pressure cooking moong dal you can even cook it with enough water and then use in the recipe.
Butternut Squash Lentil Curry
from Dishing Up the Dirt
1 cup dry brown, or red lentils
1 large butternut squash, peeled and cubed (1 inch pieces)
1 large yellow onion, diced
1 tbs coconut oil
1 cup vegetable broth
1 1/2 tbs red curry paste
2 tsp of curry powder
1/2 tsp tumeric
1 tsp salt
1/2 tsp cayenne pepper
dash of cinnamon
dash of pepper
1/3 cup full fat coconut milk
Preheat the oven to 400. Place the squash cubes on an oiled baking sheet and drizzle with a little oil salt and pepper. Roasted for about 20 minutes. Or until fork tender. Remove from oven.
Cook the lentils in a large pot of boiling water for about 20 minutes (or until tender). Drain and set aside.
In a large skillet over medium heat saute’ the onion in the coconut oil. Cook for about 5 minutes. Add the cooked squash and vegetable broth. Let the mixture simmer for about 8-10 minutes. Reduce heat. With an immersion blender blend everything together. (you can also use a blender for this).
Add curry paste, curry powder, tumeric, cinnamon, salt, and coconut milk to the pan. Mix well to combine. Add cooked lentils.
Serve over your favorite rice! Adjust seasonings to your taste.
Caramelized Onions, Roasted Eggplant, and Tomato Penne Pasta
Prep Time: 15 mins
Cook Time: 40 mins
Total Time
55 mins
The sweetness of the onions, combined with oven roasted eggplant, and tangy homemade tomato sauce makes for the ultimate comfort Italian dish!
Servings: 6 servings
Author: Anjali Lalani
Ingredients
6 cups diced eggplant , ~ 1 large Italian, or Black Beauty Eggplant
1.5 large white onion , peeled, halved, and thinly sliced
1 lb. penne pasta , for gluten-free, use brown rice pasta
splash of cooking wine
salt
vegan Parmesan cheese , optional (I use Follow Your Heart brand)
For Sauce:
8 cloves garlic , minced
28 oz. can diced tomatoes (or fresh tomatoes chopped!)
1/2 cup basil , chopped + some for garnish
crushed red pepper
salt
sugar , a little if needed
Instructions
To Prepare the Roasted Eggplant:
Preheat oven to 400 degrees.
Toss the diced eggplant with some olive oil (enough to coat the eggplant).
Line a baking sheet with parchment paper and place the eggplant in a single layer on the parchment paper. Bake for about 25 minutes until cooked and fully roasted (slightly browned, but not burned).
To Make the Caramelized Onions:
Heat 2-3 tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and an pinch of salt, and saute until they become completely translucent, slightly brown, and just caramelized (~25 minutes). Be sure to mix frequently. If you find that the onions start sticking to the bottom of the pan or start to burn, feel free to add a little more olive oil.
Once the onions are caramelized, de-glaze the pan by adding a slash of cooking wine to the pan.
To Make the Sauce:
Heat 3 tbsp of oil in a medium sized pot on medium heat.
Add 8 cloves minced garlic and some dried red crushed peppers (more or less to taste depending on spice preference). Fry for ~30 sec. until fragrant. Be careful not to burn them.
Add the can of diced tomatoes. Once the sauce is simmering, reduce the heat to low-medium and simmer uncovered for about 15-20 minutes or until the sauce thickens and reduces to about 2 cups.
Add the chopped basil. Season to taste with salt, pepper, and white sugar (if needed). Cook for another 5 minutes. Turn off the heat and set aside (note: if you are almost done with the recipe, feel free to keep heating the sauce at lowest setting possible to keep the sauce hot until the pasta is ready).
To Assemble the Pasta:
Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add the penne pasta and cook al dente.
Add the roasted eggplant to the de-glazed pan with caramelized onions.
Add the hot tomato sauce and cooked penne pasta. Toss everything to combine.
Season with salt and pepper to taste. Garnish with some freshly chopped basil.
Top with some fresh Parmesan cheese (omit for vegan option), and serve hot!
Charred Onion Vinaigrette
Charred Onion Vinaigrette
Sound fancy? Maybe, but it's also easy to do.
First, make a basic vinaigrette:
Recipe for 1 cup of Vinaigrette
¼ Cup Vinegar, lemon or lime juice
¾ Cup Olive Oil or preferred salad oil
2 teaspoons Dijon mustard
1 medium Onion (or a bunch of scallions or fresh onions) charred and finely chopped
Salt to taste
There are 3 options for charring the onion:
Throw it on the grill and turn frequently until it begins to blacken
Slice onion into discs and throw the pieces onto a hot dry cast iron skillet and blacken
Charr the onions under the broiler in the oven
I like to char the onions until they are roughly 80% blackened on the outside and completely cooked through on the inside with no sharp raw flavor left. Cool the onion and chop finely- - either by hand, or in a food processor
Making the vinaigrette;
First decide what type acid you want to use. I like sherry vinegar, you might prefer lemon juice or maybe cider vinegar.
Next pick an oil, there are plenty of options, sunflower oil, extra virgin olive oil, light olive oil, etc.
Mix the charred onion, mustard, and acid component of choice either with a whisk in a bowl or in a food processor.
Drizzle in the oil and mix until the vinaigrette in blended well.
Season with salt to taste.
Finishing the vinaigrette:
Consider making extra charred onion if the flavor is not coming through you can add more to the vinaigrette.
Try adding some ground cumin or coriander and lemon zest to really make the flavors pop.
This vinaigrette will go great with all the greens we have this time of year.