I owe a great debt to food bloggers- really I do. It is very nice to learn how to make impressive desserts and elaborate dishes for special occasions. But the coolest thing is when blogs teach me fresh new ideas for everyday meals and different ways to cook the same ol' vegetables that end up in my crisper week after week.
Radishes were mainly a salad vegetable in my life until a few years ago when I noticed wonderful ways to cook them into a main dish here on Mahanandi and here on Aayi's recipes. Over the years, this radish dal has evolved in my kitchen based on those recipes and remains one of the greatest hits on the dinner rotation.
The trick here is to work quickly and not let the dal simmer for too long. You will be rewarded with radishes that are cooked long enough to soak up all the delicious flavors but that remain juicy enough to make every bite a treat.
1. Cook 1⁄2 cup toor dal and set it aside.
2. Start with the tempering
- 2 tsp. oil
- 1 tsp. mustard seeds
- 1 pinch asafetida
- 1 sprig fresh curry leaves
4. Add the spices:
- 1⁄2 tsp. turmeric
- 1⁄2 tsp. red chilli powder
- 1-2 tsp. of your favorite rasam or sambar powder
- 1 tbsp. tamarind paste
- Salt to taste
6. Add the cooked toor dal and more water if needed and simmer for 5 minutes.
7. Taste and make sure the balance of salt, spice and tangy flavors is just right. Let the dal sit for at least 20 minutes before serving and serve over freshly steamed rice.
I finally got around to making ghee at home, and a dollop of this home made ghee transforms dal-rice into something even more special. The picture shows what little was left after V and I finished eating.
Please check back on Monday night for the round up of Blog Bites 8, where it is all about one dish meals. Entries will be welcomed all weekend. I'll include my own entry in that post.
Have a great weekend, all!