Radish is a crisp, crunchy, and slightly peppery root vegetable from the mustard family. It is just perfect to be sliced and added to salads, curries, and pickles. Radishes are consumed across the globe. Right from Asia, to Europe, Egypt, USA, and Mexico. There are many varieties of radishes. The most popular ones are white and long like a carrot, small, and round shaped with red skin and white flesh.
Radishes are amazing for the overall wellness of our health, as these are rich in folic acid, potassium, vitamin B6, magnesium, riboflavin, and calcium.
Radishes also contain high levels of water. Vitamin C, phosphorus, zinc, and some components of the B-12 complex. These ingredients are vital to maintain proper hydration of our skin.
Radishes are helpful in improving our digestion, and maintaining an adequate intake of the nutrients from the food that we eat.
Radishes are excellent for our heart health, immune system, and metabolism.
- 1/2 cup Black Lentils (soaked in water for an hour)
- 1 medium Radish (with its greens)
- 1/2 inch piece Ginger
- 1 to 2 medium Green Chilies
- 1 tbsp. Mustard Oil
- A pinch of Hing (Asafetida)
- 1/2 tsp. Carom Seeds (Ajwain)
- 1/2 tsp. Cumin Seeds
- 1/2 tsp. Tumeric Powder
- 1/2 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala
- 1/2 tsp. Salt
Soaked Urad Split (Split Black Lentils)..
Radish, Greens, Chilies...
Chopped radish and its greens....
Start seasoning with mustard oil, asafetida, carom seeds, cumin seeds, ginger, green chilies, turmeric, and red chili powder...
Add soaked black lentils...stir mix well...add some salt and two tbsps. of water, adjust the heat to low... cover the pan and let these lentils cook for 5 to 8 minutes....
Once our lentils are well done with no extra water..add radish..
plus greens, rest of the salt, garam masala..give a gentle stir....cover the lid and let it cook for another 2 to 5 minutes on low-medium heat (depending upon the crunch you want to be in radish and greens).....
Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!
It's mouthwatering...
Note: Black Lentils And Radish Curry is a healthy traditional recipe from North India. Usually, served as a side dish or warm salad along with the wintertime lunches. A lighter version may be created with the Moong Dal (Split or Skinned Green Lentils). Buttermilk or Boondi Rata teams up great with it. Cooks under 15 minutes using a few basic spices.
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Ingredients
- 1/2 cup Black Lentils (soaked in water for an hour)
- 1 medium Radish (with its greens)
- 1/2 inch piece Ginger
- 1 to 2 medium Green Chilies
- 1 tbsp. Mustard Oil
- A pinch of Hing (Asafetida)
- 1/2 tsp. Carom Seeds (Ajwain)
- 1/2 tsp. Cumin Seeds
- 1/2 tsp. Tumeric Powder
- 1/2 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala
- 1/2 tsp. Salt
Instructions
Start seasoning with mustard oil, asafetida, carom seeds, cumin seeds, ginger, green chilies, turmeric, and red chili powder...
Add soaked black lentils...stir mix well...add some salt and two tbsps. of water, adjust the heat to low... cover the pan and let these lentils cook for 5 to 8 minutes....
Once our lentils are well done with no extra water..add radish..
plus greens, rest of the salt, garam masala..give a gentle stir....cover the lid and let it cook for another 2 to 5 minutes on low-medium heat (depending upon the crunch you want to be in radish and greens).....
Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!
Notes
Black Lentils And Radish Curry is a healthy traditional recipe from North India. Usually, served as a side dish or warm salad along with the wintertime lunches. A lighter version may be created with the Moong Dal (Split or Skinned Green Lentils). Buttermilk or Boondi Rata teams up great with it. Cooks under 15 minutes using a few basic spices.
