Red lentils and Radish stew
Radish stew is a thick hearty and delicious stew with carrot cooked in lentils (dal) with spices.
Radish, the well known part of your salad, is a root crop, pungent or sweet in taste with a lot of juice. Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation and thus gives relief in piles
Just include a salad and can be enjoyed for dinner or include bread or rice your meal is complete.
Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
- Masoor dal-1/4cup
- Chopped onion-1medium
- Chopped tomatoes-1num
- Sliced/cut to rounds radish-1cup
- Sliced/cut to rounds carrot-1medium
- Coriander powder-1/2tsp
- Chilli powder-1tsp
- Cumin powder-1/2tsp
- Salt- as per taste
- Lemon juice-to taste
- Olive oil-1tbsp
- Curry leaves-5-6leaves
- Rinse the masoor dal thoroughly and keep aside.
- In a pressure cooker combine radish, carrot, onion, tomatoes, rinsed dal, salt, turmeric, coriander powder, cumin powder, chilli powder with 3-4cups of water/vegetable stock and pressure cook for 2-3whistles.
- Allow the steam to escape before opening the lid.
- When pressure cools down, open the lid mix well, if the consistency is thick add some water and bring to boil.
- Drizzle some lemon juice and enjoy with steamed rice/bread
- Yellow moong dal can also be used instead of masoor dal/red lentils.
- Tempering can be done and enjoyed this as a sambar to serve with Indian rices.
- For an added taste top it with sauted curry leaves and lemon juice for the tangy taste. (Heat oil in a pan; add curry leaves saute for a minute and top it on the stew)
- For oil free version can skip oil and can be enjoyed as just by cooking it by drizling some lemon juice