Muli ki daal(in Hindi) or Mulachi daal(in Marathi) is what you get when the savory homely daal meets the sweet and slightly spicy Indian radish! A lovely twist to the regular daal. Thanks to Madhumati Sawant for this lovely recipe!
Daal is the comfort & homely food for many Indians and consumed on a regular basis.
Daal or lentils are rich in proteins and hence also a very essential part of the vegetarian balanced diet! Rice and daal is as basic as it can get!
Hence it is no surprise that there are so many variations of daal in Indians. A daal for every day 😉
Radish or Muli is a summer/rainy vegetable usually available from April to September (in India). Due to its slightly spicy & sweet taste it is part of the salads for many households. It is rich in fiber and vitamin C which of course makes it quite nutritious for us as well. Add to it the fact that it is also low in calories.
So needless to say combined together Lentils & Radish pack a strong punch to the diet! 🙂 Who said tasty cannot be healthy!
Serving and Pairing
Muli ki daal is best paired with hot freshly cooked rice. A perfect match just made for each other! 🙂
Of course if you are a chapati fan, that goes well with the muli ki daal too.
Storing & shelf life
If you store this in an airtight container, you can consume over 3-5 days. It is important however to note when consuming it is best to take out only the amount of daal you need and heat it. Constant heating and cooling the daal will make it spoil quicker.
Important : Completely cool down the daal before putting it in an airtight container
Alternative ingredients
Of course with daals you can mix and match. However the most viable alternatives to the toor daal which is used in this recipe are moong daal OR (surprisingly for me) the turkish red lentils. They pair well with radish as well.
Cooking tips
- To get maximum taste it is necessary to get the daal in a complete paste form. Pre-soaking really helps the toor daal get soft! Hence it would be good to pre-soak the toor daal at least for an hour before using it
- In case you do not have the traditional butter churner at home, you can also make a paste in mixer/grinder
Good to remember
- Radish is known for its pungent smell which is persistent due to glucosinolates and enzyme myrosinase which combine when chewing giving it the smell. This is true when eaten raw.
This is reduced to some extent when the radish is peeled and cooked. However I would still suggest an aftermint or brushing specially if you are planning to have it before meeting or get together after consuming it 😉
Muli ki daal
Simple savory homely daal with a sweet and slightly spicy radish twist
4
servings20
minutes10
minutes263
kcalIngredients
1 cup Toor dal
1 whole White Radish(sliced)
2 tsp Mustard seeds
2 tsp Cumin seeds
2 tsp Turmeric powder
1 tbsp Chilli powder
2 tbsp Oil
1 tbsp Salt
Directions
- Pre-soak & cook daal in a pressure cooker (3-4 whistles)
- Cool it and then churn the daal into a thick yellow paste. You can also use mixer/grinder for this purpose
- Add turmeric, chilli powder and salt and mix the daal
- Peel and cut the radish into thin slices
- Now heat the oil in a deep pan
- Once hot, add mustard seeds and cumin and fry it for a few seconds
- Add the daal mix and 2 cups of water
- Add the radish slices and mix
- Bring to boil
- Simmer for 1-2 minutes
- Muli ki Daal is ready to be enjoyed with rice or chapati
Equipment
- Churner
Recipe Video
Notes
- Nutritional values are an indication based on ingredients. Actual nutrition may vary depending on certain factors
Nutrition Facts
- Total number of serves: 4
- Calories: 263kcal
- Carbohydrates: 34g
- Protein: 12.325g
- Fat: 8.775g
