radish moong dal / hesaru bele, mulangi tovve is a comforting and nutritious dish, blending the earthiness of hesaru bele | moong dal (split green gram) with the peppery flavor of radish. The addition of spices such as jeera (cumin seeds), bay leaves, cloves, and cinnamon enhances the dish with aromatic warmth, while mustard seeds add a subtle tangy and pungent note. This combination not only boosts the flavor profile but also brings in a variety of health benefits, making it a wholesome meal option. This recipe is without onion and garlic.

Ingredients:

• 1/2 cup hesaru bele / split green gram / moong dal
• 1/2 tsp cooking oil
• generous pinch of turmeric poder
• around 2 cups of cut radish(1 cup = 250ml)
• 1 green chili
• few curry leaves
• 2.5 cups of water

For seasoning:

• 1 tbsp ghee (or vegans can use cooking oil )
• pinch of hing
• 1/4 tsp mustard seeds
• 1/4 tsp mustard seesa
• 1/2 tsp jeera/cumin seeds
• 1/4 tsp pepper powder
• 1 red chili
• 1 bay leaf
• 2 cloves
• 1/2 inch cinnamon piece
• 1 tsp salt or salt to taste
• 1/4 cup coconut
• chopped coriander leaves

Method:

Prepare the Radish:

1. Wash, peel, and cut the radish into small pieces.

Cook the Dal and Radish:

1. Wash the moong dal thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the washed dal, 2 cups of water, cut radish, green chilies, curry leaves, oil, and turmeric powder.
3. Pressure cook on medium-high heat. Turn off the heat after 1 whistle.
4. Let the pressure cooker cool completely before opening it.
5. Open the cooker and take out the cooked dal and radish. Mix well.

Prepare coconut milk:

1. Grind the grated fresh coconut with 1/4 cup of water to make coconut milk. Keep it ready.

Add Coconut Milk and Boil:

1. Add coconut milk and salt to the cooked dal and radish mixture. Mix well.
2. Let it boil on medium heat, stirring occasionally. Adjust the consistency by adding more water if needed (total water used should be around 2.5 cups).

Prepare the Seasoning:

1. While the dal is boiling, heat ghee in a ladle or small pan.
2. Once hot, add a pinch of asafoetida (hing) and mustard seeds. Let the mustard seeds splutter.
3. Then add jeera, fry it, then add  bay leaf, cloves and cinnamon, and stir. then add broken chili, pepper powder,  as well
   
4. Turn off the heat.

Combine and Garnish:

1. Pour the seasoning into the boiling dal mixture.
2. Mix well and let it simmer for a few more minutes.
3. Finally, add chopped coriander leaves and mix well.
4. Turn off the heat.

Serve:

1. Serve the Radish Moong Dal hot with rotis, chapatis, or rice.
2. This Radish Moong Dal with spices and coconut milk is a flavorful, nutritious dish perfect for a comforting meal.