2 Radish with leaves
1 tablespoon toor dal
1 teaspoon mustard seeds
1 teaspoon coriander powder
1/2 teaspoon asafoetida
1 teaspoon turmeric
1 teaspoon chili powder
2 tablespoon grated coconut
1 teaspoon jaggery
Clean the radish.
Chop radish leaves and the tender stem. Peel radish.
Cut radish into small pieces.
In a kadai, heat oil. Add mustard seeds. When they splutter, add asafoetida and finely chopped onions.
You can cover the kadai for 5 mins till onions turn pinkish.
Now add toor dal and radish and add 1 cup water.
Let it boil.
Add the radish leaves and mix well.
Add more water if required.
After it gets cooked, add coriander, turmeric and chilly powder.
Stir properly. Add jaggery and coconut and mix well.
Add salt as per your taste.
This can be served with rice or chapatis or mooli paratha.