Radish Kofta Curry

Radish curries seem to be the rage. It is searched on google pretty often. I think most people do not know what to do with radishes, like me. Hence,google to the rescue. This is probably the best dish that I have made with radishes so far. If you have come up with something better with radishes, leave a comment below.

I was browsing the net a while back and came across many kofta recipes. Usually koftas consist mainly of potatoes or paneer (cottage cheese) in them. I changed it up to use white radish in them. I also included them in the gravy of the dish. You could always omit radishes in the gravy.  This curry is great as a spread on bread too. I tried 🙂 Continue reading

Onion Garlic Dal

Chopped scallions

Chopped scallions (Photo credit: Wikipedia)

I know, I know, you are probably going to say that “most people know how to make Dal, what’s so new about yours ? “What I have realized after making Dal so many times is that Dal is best made simple.  I have tried to make it taste different by adding peas or basil or garam masala but the award for the best Dal goes to “plain Jane”. It is best made in a pressure cooker for optimum taste. Using spring onions also made it better somehow. So here goes:Ingredients:1 cup Tor Dal(togri bele in Kannada)1 bunch scallions(or spring onions) chopped

Half a lime

2 tsp Ginger and Garlic paste

1-2 tsp oil (I used olive oil)

1/2 tsp turmeric powder

1-2 green chillies chopped (depends on how hot you want it)

For tadka: jeera and mustard seeds

Salt to taste ( 1.5 tsp should do it)

Water to cook

Some Coriander leaves(cilantro)

Directions:

Prep: Clean and soak the Dal in water for at-least half an hour). Even if you don’t do this, it turns out well 🙂 . Anyway, try !

Put the oil in the cooker or pan (pan should have a fitted lid).  Add the tadka and wait till the mustard seeds start flying around. 

Fry the spring onions till translucent. Add the ginger garlic paste and sauté till the raw smell is gone.

Now add the turmeric powder, chillies and lime to the mix.

Now add the Toor Dal, and around 2 cups of water. Mix well.

Add salt to taste. You can cross check this by tasting the water.

Here’s how the finished stuff looks.



Pressure cook for 3 whistles.  Cook on low flame for another 10 minutes.  In case of a pan, cook for around 15-20 minutes. Garnish with coriander.

Dal’s done. In case you are not feeling lazy, you can also add hing (asafoetida) and curry leaves to the tadka. Don’t forget to add some sugar and some love for added measure 🙂

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