Thursday, 13 March 2014

Radish with split chickpea in peanut sauce


This Radish preparation is from Khandesh region of Maharashtra where peanuts are in abundance.
Fresh coconut is hardly used. Dal, gravies, chutneys and stir-fries all have a nice aroma and they go well with chapatis and various millet rotis. You will get a chance to taste these common vegetables only if someone invites you to their home for meals.


Moolyachi Bhaji
 Pictures of the ingredients will help you in identifying them. If you don't find some, skip them.


Ingredients-
2 long radish (about 1 ½ ft each) with leaves- about ½ kg
3 - 5 tbsp chana dal(split chick pea), soaked for ½ hour in water
For tempering-
2 tbsp oil for nonstick pan … 4 tbsp otherwise
½ tsp each mustard seeds, jeera (cumin)
½ tsp turmeric pd (haldi)
½ tsp garam masala (optional)

For masala paste-
50ml-100 ml roasted peanut, peeled or unpeeled  (if radish is acrid add 100ml)
3 garlic cloves, peeled (you can fry in little oil)
1” ginger piece
2-8 green chillies (roughly chop and fry in little oil)
4 tbsp coriander leaves, roughly chopped
½ tsp cumin (jeera), 1 tsp coriander seeds
Grind all the above into fine paste adding 4 tbsp water.

Direction-

Peel the radish and cut it into medium sized pieces.
Soak radish leaves for 20 mins in water and then rinse well twice to remove any sand. Chop this leaves
finely.
Drain the water from the chana dal.
Pressure cook soaked chana dal and radish cubes with salt and 1/2 cup water till you get to hear 2 whistles.
You can cook this in a sauce pan too.
Heat oil in a non-stick pan and put in mustard and jeera.
After these seeds pop add the masala paste, turmeric pd and fry till you get a nice aroma (raw smell vanishes and masala starts leaving oil).
Mix this masala with the cooked vegetables.
Add 1 tsp sugar or small piece of jaggery (this is optional).
Cook this on slow fire for 15 mins.
By now the gravy will have thickened.




 These are the feedback and query I have received after posting this recipe in other places-

Feedback -1 = I liked the taste n it was so easy to make! The garlic taste was slightly overpowering tho ...
Reply = I think as this doesn't have any garam masala ...garlic must be overpowering, so you can add garam masala. You can omit the garlic or fry it with green chilli before grinding, that way the garlic becomes sweeter and it will smell nice.

Query-1= by two whistles, do you mean two whistles on high heat, or the second whistle after turning the heat down?
Answer=  I keep the cooker on slow heat throughout the whistles, if your chana dal has soaked well then even one whistle will do. You can make it in the kadai (sauce pan) too. Pressure cooking is fast and suites the radish.
  



Check the recipes from my other blog - Cooking without kitchen. It has recipes made from homemade instant mix which can be cooked when you are travelling , staying in a dorm, when you have a busy schedule ,when you need a single serving or any senior citizens who cannot cook much.

Here is the latest post-
soft-scrambled-eggs-in-rice-cooker or on stove top


Chocolate Bread Pudding topped with Instant milk masala












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