Recipe credit: Darshana Muzumdar
Serves 4 as a part of an Indian meal.
- ½ kg radish leaves
- ½ cup channa dal (Bengal gram)
- ½ cup fresh coconut, grated
- 1 tsp jaggery
- ½ tsp chilli powder
- ½ tsp mustard seeds
- A pinch of asafoetida
- 1 tbsp coconut or groundnut oil
- Salt to taste
Wash and soak the channa dal for around 2 hours. Wash the radish leaves, drain and chop them finely. Heat oil in an iron tempering ladle and add mustard seeds. When they splutter, add asafoetida. Sauté on a low flame for a few seconds taking care not to burn them. Empty the contents into a thick bottom steel pot and add the soaked channa dal without the soaking water. Sauté for a minute. Add the chopped radish leaves, cover and cook on low heat till both are cooked well but not over-cooked. Add some water to prevent it from burning if necessary. Add jaggery, chilli powder, grated coconut and salt. Mix well, cover and cook for another two minutes. Serve as part of an Indian meal.
For the Whole-Food Plant-Based (WFPB) version:
For the whole plant version do not use oil. Heat an iron tempering ladle and add the mustard seeds. Once they splutter, transfer the them to a thick bottomed steel pot. Add the asafoetida and sauté it on a low flame for a few seconds taking care not to burn it. Transfer it to the steel pot. Continue cooking the rest as above.
Use date paste instead of jaggery. Use soft dates and mash them with the back of a spoon or your fingers. Alternatively, blend them with very little water. If using dates that aren’t very soft, soak them in warm water for half an hour before blending them to a paste.
Use rock salt instead of refined salt.