HOW TO COOK Mullangi Pachidi \ Mullangi Thogayal \ Radish Pachidi

Due to the strong and pungent taste of radish, many people do not like to see radish in their plates. But due to its high nutritional value, its wiser to include radish in our regular cooking. This mullangi thogayal \ mullangi pachidi is very tasty and made with fresh, juicy radish and other spices.

Ingredients

Fresh juicy Radish \ Mullangi - 1 Big one

Urad Dal \ Ulutham Paruppu \ Minna Pappu - 2 tsp

Olive Oil - 1 tbsp

Hing \ Asafoetida - 1 Dash

Dry Red Chillies - 4 or 5

Fenugreek seeds \ Menthilu \ Vendhayam - 5 or 6 seeds

Salt - To Taste

Tamarind - 1 small pinch

Jaggery - 1 tsp

For Tempering

Mustard Seeds - 1 tsp

Jeera - 1 tsp

Urad Dal \ Ulutham Paruppu \ Minna Pappu - 1 tsp

Curry Leaves - 4 or 5.

Method

Peel the mullangi skin and grate the Mullangi or cut it into small thin pieces. On a kadai, add oil first. When its heated, add Hing, urad dal, dry red chillies, tamarind, fenugreek seeds and fry them slightly on low heat till they get roasted. Take it out and transfer the contents into a mixer grinder. On the kadai, now add the mullangi pieces or grated mullangi and fry them in the same oil for few minutes till the mullangi cooks completely. After that, transfer them too to the mixer grinder. Add required amount of salt and little jaggery to the grinder and grind everything together to a coarse paste. After its done, transfer the Mullangi Chutney \ pachidi to a bowl. Finish the tempering process by adding the ingredients as mentioned. Pour the tempered oil and its contents over the chutney. Serve it with hot white rice with ghee or as a side for any south indian tiffin.

HOW TO COOK Dill Leaves in Brown Masoor Dal

Dill Leaves in Brown Masoor Dal

Dill is an unique plant whose seeds and leaves are both used for seasoning in many cuisines. They are a good source of Calcium which in turn helps in reducing bone loss which occurs generally after menopause. They have good source of dietary fiber and good source of many minerals like Iron,Magnesium. They are also called as "Anti Bacterial Spice". Dill leaves are widely used in Indian Cuisine too due to its numerous health benefits. I wish to combine this healthy leaves with one of many favourite protein rich lentils and make a super healthy side dish for our Lauki / Doodhi parathas.

Masoor Dal is always one of the favorites I pick while making a Dal. There are two varieties of Masoor Dal. One is the light orangish variety and the other one is the brown colour Masoor. First one is the polished variety which takes lesser amount of time to cook whereas the latter one is unpolished and have more dietary fiber, good amount of protein and takes a little longer to cook. This time, I combined Dill leaves and Brown Masoor Dal as they both are very healthy and blend well.

Honestly, there is no leftover of  this Dal. All of us enjoyed this dal very much. Its an ultimate accompaniment for chappathis/ rotis or any type of parathas. My Dear bloggers/friends, just try to grab one bunch of Dill leaves and try this Dal once. You will love it and keep substituting Brown Masoor with your favourite Dals every time you make and enjoy...

Ingredients
Brown Masoor Dal - 1.5 Cups
Fresh Dill Leaves - 1 Bunch
Tomato - 1
Green Chillies - 2 Medium
Grated Ginger - 1 tsp
Hing - 1 Dash
Turmeric Powder - 1 tsp
Garlic Pods - 2
Salt - To Taste
Sugar - 1 Pinch
Oil - 1 tbsp
Dry Red chillies - 2
Cumin Seeds - 2 tsp
Red Chilli Powder - 1 tsp
Dhana Jeera Powder ( Corainder Cumin Powder ) - 1 tsp
Melted Butter / Ghee - 1 tsp ( OPTIONAL )

Method

1. Soak the Brown Masoor Dal in warm water for 30 minutes. Take out the leaves from the Dill Bunch and chop them nicely and keep ready. Chop the tomato, green chillies, garlic pods and keep them ready.
2. Add the chopped dill leaves, brown masoor dal, green chillies, hing, turmeric powder, garlic pods along with some water in  a separate vessel.
3. Pressure cook them for 5-6 whistles as the Brown Masoor might take longer time to get cooked.
4. After its cooked to your satisfaction, mash the dal and allow the dal to cook directly.
5. Mean time, add all other powders, salt , pinch of sugar and grated ginger and cook them for 4-5 minutes.
6. Do the tempering and pour them over the dal. Just before serving, you can add a tsp of ghee or butter on top of it if its for a gathering or for kids.  

Tips / Variations

1. If you want a pasty dal, you might have to cook for few more whistles. Also, try to soak the brown masoor dal for a longer time.
2. You can substitute Brown Masoor Dal with your favourite dal variety and try..