Mullangi+ Pallo- Moong Dal Upkari (Radish+ Leaves- Split Green Gram Split Dal Bhaji).

“Mullangi+ Pallo- Moong Dal Upkari (Radish+ Leaves- Green Gram Split Dal Bhaji)” … Upkari/ Bhaji is a common dry side dish from GSB Konkani Saraswat Cuisine prepared with veggies, pulses etc. … here is a simple upkari prepared with radish along with its fresh tender leaves and moong dal … a healthy dish that tastes best served it with chapatti, poori, parathas … Yummilicious …

** Radish leaves are extremely beneficial to health and if you are chucking them out then think again before doing so. I add them while preparing chutney, dal, bhaji, roti, salad, vadas/ dangar etc; the list is endless. They are loaded with vitamins and minerals, good for detoxification and above all they boost immune system which is the necessity of the day. There are many more nutrient levels, which I will not run into, you can just ask Google Mamu and he will tell you all. I always cringe when I see people purchase mooli but ask the vendor to remove the leaves, to his surprise I always give him a little bit more money and ask him to give me those leaves which otherwise is wasted.

** Tender leaves with addition of onions and garlic tastes wonderful, so does prepared with inclusion of certain veggies. However, best of all are parathas and our very own danger/ fritters that taste the best of all. Today I prepared a simple upkari with addition of radish along with leaves and moong dal and it turned out wonderful. The only point you need to keep in mind is the leaves have to be tender and green, which means you got to prepare them immediately before they turn yellow, definitely a healthy way of consuming the leaves. Addition of moong dal makes it more nutritious, tasty and tummy filling when served with chapati during meals, do try it and enjoy with your family.

** Here is my recipe for “Mullangi+ Pallo- Moong Dal Upkari (Radish+ Leaves- Green Gram Split Dal Bhaji)” … my style …

** Ingredients :

Radish/ Mullangi : I have used about 4 cups of chopped tender leaves along with 2 cups of cut radish pieces for this recipe.

Moong Dal/ Green Dal Split Dal : ½ cup

Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tsp

Mustard Seeds/ Sasam/ Rai : 1 tsp

Dry Red Chilly/ Byadgi Mirchi : 5-6

Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh leaves

Asafoetida/ Hing Powder : ½ to 1 tsp

Haldi/ Turmeric Powder : ¼ tsp

Coconut/ Soyi/ Nariyal : 2-3 tblsp freshly grated

Salt/ Meeta/ Namak : to taste

** Wash and soak moong dal/ green gram Split dal in plenty of water for about 2 hours. Drain off the water, rinse well, put in a colander and keep it aside for the excess water to drain off completely, say for 15-20 minutes.

** Wash and finely chop fresh tender radish leaves. Put it in a colander rinse well and keep it aside to drain of all excess water. Peel off the outer skin of radish and chop into ½ inch sized cubes, rinse well and keep this aside ready.

** In a thick vessel add 1 cup of water and bring to boil, add drained moong dal and mix well, when it comes back to boil, mix well, lower the heat, cover and let cook on min heat stirring often until it’s done and there is no trace of water. Do not overcook moong dal, there should be slight crunch left, keep it aside ready.

** Note : Avoid pressure cooking moong dal or adding excess water while cooking to retain slight crisp texture and avoid mushy dal.

** Heat coconut oil (or any edible oil) in a thick bottomed kadai/ pan, when hot add mustard seeds, when they begin to splutter, add red chilly cut to pieces, fresh curry leaves, hing powder, haldi powder and fry for a few seconds only.

** Add cut mullangi pieces, mix well, cover and let cook on medium to low heat stirring often. If necessary sprinkle some water and let cook until the pieces are 60% cooked. Now add the drained chopped leaves, mix well and continue cooking stirring a few times in between until both leaves and pieces are cooked and done.

** Add salt to taste, cooked moong dal, mix well, check and add a little bit water only if required. Cover and cook all together for 5-7 minutes stirring a few times in between until they are all cooked and blended well. Lastly add freshly grated coconut, mix well, cover and further cook for 2-3 minutes, remove and keep it aside.

** “Mullangi+ Pallo- Moong Dal Upkari (Radish+ Leaves- Green Gram Split Dal Bhaji)” is done and ready to be served. This dish tastes best served hot with chapati, roti, paratha, poori as it is a wholesome dish by itself. I served it with laccha parathas during lunchtime and it was an awesome combination. Do try this healthy dish and enjoy with your family and please do not chuck off those wonderful leaves that are filled with healthy nutrients there are plenty of recipes you can prepare using them. Just browse through the blog using search option and you will find a few already shared.