Radish or Mooli ( Hindi ) Moolangi (In Kannada), Palak Dal is a gravy and I learnt this dish from one of my close friend. Radish Palak Dal is prepared using Channa dal, radish and its leaves. I also used Palak leaves and some mild spices like a clove, a small piece of cinnamon, ginger, green chilly, curry leaves and coriander leaves.
Radish are one of the very low calorie root vegetables. They are very good source of anti-oxidants, minerals. Vitamins and dieatry fiber. Fresh roots are rich in Vitamin C which helps boost immunity.
Palak contains dietary fiber which helps in digestion, prevents constipation, controls blood pressure and curbs over eating. It helps the bones to be strong and maintain overal good health. Palak is rich in Iron and it helps to build the red blood cells which is very essential for the entire body.
This recipe is very easy to prepare and you can have them with chapati, any type of roti, poori, dosas, idli and even with rice. This dish is also called Sai baaji since its very mild and any age group, children to elders will surely like this Dal and we can have more spinach in different vareities of dishes. This will be one of the best side dishes during the parties too.
Adding onion or garlic is optional.
Things needed:
Radish : One bundle (with leaves)
Palak : One bundle (Medium size)
Channa Dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Tomatoes : 2 (medium size)
Jeera : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Methi seeds (fenugrik seeds) : 1/4 Tea spoon
Ingh : a pinch
Oil : 1 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoon
Cinnamon : 1 small piece
Clove : 1 to 2
Pepper Pods : 3 to 4
Salt : as required
Water : Required.
Fresh Ghee : 1 Tea spoon
Method :
1. Wash and cut Radish and its leaves, Palak, green chilly and coriander leaves.
2. Wash Channa dal.
3. Now put channa dal, radish and its leaves, palak leaves, tomatoes, green chilly and ginger in a pressure cooker.
4. Put required water and cook for 10 minutes on medium flame. (put weight). Leave it for cooling.
5. Now keep a pan on the fire. Put oil and heat. Put mustard seeds and methi seeds.
6. Let the methi turn slightely brown and mustard seeds spurt.
7. Add jeera, pepper pods and ingh. Add cinnamon and clove.
8. Add cooked radish, palak channa mixture. Add turmeric powde and water if required.
9. Add salt and mix it well. Now let this gravy boil for 5 minutes. Stir in between.
10 Now shift this gravy to the serving bowl , add a tea spoon of ghee and serve with rice or chapati, dosa or idly.
Note : You can add more green chilly if you like this gravy to be spicy. You can also add red chillies while you fry mustard mixture. You can also add onions and garlic. (Add cut onions after the mustard spurt, while adding jeera and fry them nicely). Cook them along with the dal mixture nicely for 5 minutes. You can also brinjal to this curry. It gives a good taste too.
Serverings : 3 to 4
Total Time : 40 minutes.
preparation Time :10 min
Cooking time : 20 minutes. ( pressure cook : 10 minutes and cooling 10 minutes).
Final step of cooking : 10 minutes.
Radish are one of the very low calorie root vegetables. They are very good source of anti-oxidants, minerals. Vitamins and dieatry fiber. Fresh roots are rich in Vitamin C which helps boost immunity.
Palak contains dietary fiber which helps in digestion, prevents constipation, controls blood pressure and curbs over eating. It helps the bones to be strong and maintain overal good health. Palak is rich in Iron and it helps to build the red blood cells which is very essential for the entire body.
This recipe is very easy to prepare and you can have them with chapati, any type of roti, poori, dosas, idli and even with rice. This dish is also called Sai baaji since its very mild and any age group, children to elders will surely like this Dal and we can have more spinach in different vareities of dishes. This will be one of the best side dishes during the parties too.
Adding onion or garlic is optional.
Radish : One bundle (with leaves)
Palak : One bundle (Medium size)
Channa Dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Tomatoes : 2 (medium size)
Jeera : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Methi seeds (fenugrik seeds) : 1/4 Tea spoon
Ingh : a pinch
Oil : 1 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoon
Cinnamon : 1 small piece
Clove : 1 to 2
Pepper Pods : 3 to 4
Salt : as required
Water : Required.
Fresh Ghee : 1 Tea spoon
Method :
1. Wash and cut Radish and its leaves, Palak, green chilly and coriander leaves.
2. Wash Channa dal.
4. Put required water and cook for 10 minutes on medium flame. (put weight). Leave it for cooling.
6. Let the methi turn slightely brown and mustard seeds spurt.
7. Add jeera, pepper pods and ingh. Add cinnamon and clove.
8. Add cooked radish, palak channa mixture. Add turmeric powde and water if required.
9. Add salt and mix it well. Now let this gravy boil for 5 minutes. Stir in between.
10 Now shift this gravy to the serving bowl , add a tea spoon of ghee and serve with rice or chapati, dosa or idly.
Note : You can add more green chilly if you like this gravy to be spicy. You can also add red chillies while you fry mustard mixture. You can also add onions and garlic. (Add cut onions after the mustard spurt, while adding jeera and fry them nicely). Cook them along with the dal mixture nicely for 5 minutes. You can also brinjal to this curry. It gives a good taste too.
Serverings : 3 to 4
Total Time : 40 minutes.
preparation Time :10 min
Cooking time : 20 minutes. ( pressure cook : 10 minutes and cooling 10 minutes).
Final step of cooking : 10 minutes.
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