This tempting Raita of Radish and raw Moong dal/ Split Green gram is not only healthy but also very versatile. It can be served as an accompaniment with a meal or eaten with a Roti or can be used as a spread over bread. Be careful to use thick curds while making it. My heartfelt thanks to Suresh Sawant ji who shared this recipe with me.
2 small tender radishes, peeled and grated
3 tbsps of Moong dal washed and soaked for about an hour.
2 green chillies minced
1 tbsp finely chopped coriander leaves
1/4 tsp sugar
200 ml or one small bowl of thick curd/ yoghurt
For the tempering:
1 tsp oil
1/2 tsp Mustard
1/2 tsp Jeera/ cumin seeds
A pinch of Hing/ asafoetida
Whisk the curds well. Squeeze the grated radish. Drain out the water from the moong dal. Drop in the squeezed radish and drained moong dal into the curds. Crush the green chilly with salt and add that too along with sugar and the finely chopped coriander leaves. Heat oil in a pan. Drop in the mustard and after it splutters add the Jeera and Hing. Pour the seasoning into the raita/ chatka. Serve it chilled.
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