“KhatHa- MeetHa- TeekHa Moong Dal with Mullangi- Ambado (Green Gram Dal with Radish- Hogplum)” … though I never tire of relishing dalitoy just like any other amchigele, I did want to try something different … prepared this tangy- sweet- spicy dal by adding radish and hogplum … try it; tastes awesome served with rice along with other dishes during meals … Yummilicious …
** Well, as I mentioned on title dal is a everyday dish that accompanies rice during meals in my home. Dalitoy (spiced tuvar dal) from GSB Konkani Saraswat Cuisine is a variety of dal prepared in almost every home and enjoyed the most be it by children or elders and its no different in my home. However, when hogplums are in season I like to experiment adding them to almost all dishes I prepare and today I thought of preparing it with moong dal with additing of radish to be served during meals.
** Ambado/ Hogplums is a monsoon delicacy and while using fresh ones are easier, you can brine them to last for about 2-3 months if desired to be used as and when desired. Sharing a common link via which you can access all required information on hogplum, its recipes etc. do browse through in leisure and try them. Radish/ Mullangi as you know is available almost all round the year, it tastes mild, crisp with slightly bitter pungent smell as it is, however turns softer on cooking lending on its own taste.
** Radish along with its leaves is extremely beneficial to health and if you are hesitant about its stringent taste then I suggest you introduce it little by little until you begin to love them. I use the white variety, as they are easily available and prepare chutney, bhaji, parathas, salad, vadas/ dangar etc; you may use the common link shared at the bottom of this recipe for more choice. Therefore, the next time you see fresh radish with leaves purchase them and make the best use of it and reap in health benefits.
** Addition of hogplums brings in tart (tangy/ huli/ amshe) taste to dal which needs to be balanced equally with spices and sweetness for best of taste. I did want to try this mix and match of dal last year along with a few others when hoplums were in season but somehow could not get round to doing so. This time I did not want to skip that opportunity so trying my best to preparing dishes that are makes rounds in my head. Well, hopefully I will be able to do so, lets see, until then do try this one out and enjoy.
** Here is my recipe for “KhatHa- MeetHa- TeekHa Moong Dal with Mullangi- Ambado (Green Gram Dal with Radish- Hogplum)” … my style ..
** Ingredients:
Moong Dal/ Green Gram Dal : 1 heaped cup
Hogplum/ Ambado/ Amtekayi : 3-4
Radish/ Mullangi/ Mooli : 1 small sized
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Cumin/ Jeera Powder : ½ tsp
Coriander/ Dhania/ Kottambari Powder : 1 tsp
Turmeric/ Haldi Powder : ½ tsp
Jaggery/ Goda/ Gud : 2 tblsp
Coriander Leaves/ Dhania/ Kottambari Pallo : handful finely chopped
Ghee/ Toop : 1 tblsp
Salt/ Namak/ Meeta/ Uppu : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Asaoetida/ Hing Powder : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh leaves
Dry Red Chilly/ Sukki Mirsanga/ Sookhi Mirchi : 2-3
Kashmiri Red Chilly Powder/ Mirchi Tikkat/ Mirsange Pitti : 1 tsp
** Cooking Moong Dal : Wash, drain and add moong/ green gram dal in pressure cooker pan along with water, say about one inch above the level of moong dal. Pressure cook on medium heat to 2-3 whistles or until the moong dal is cooked to soft consistency. Let rest aside, when able to open the lid, do so, with the help of potato masher mash the dal well to a soft consistency, and keep it aside ready.
** Wash, wipe and slice off edges ambado/ hogplum and slightly crush it with heavy weight. If using tender fresh one's then you can even cut them vertically to pieces. Keep this ready aside. If using brine ones, remove the required number of ambado using clean spoon and soak them in water for 15-20 minutes changing water in between a few times. I have used fresh ones as they are in season now.
** Note : I have already written an article giving full explanation of how to brine ambado/ hogplum and sharing link to the same at the bottom of this recipe. I would like to mention here that as they do not remain fresh in fridge for over a week, I prefer to brine them immediately on purchase and use them accordingly despite being in season. You can also temporarily freeze them (one week) and use too.
** Peel the outer skin of radish/ mullangi and slice them into thin roundels, say in all about 1 cup in all. Rinse under running water, add into a kadai/ pan along with one cup of water and bring to a boil. Add in the crushed or sliced hogplum and continue to cook on medium to low heat until both are cooked to about 80%.
** Now add the cooked and mashed moong dal to the above and mix well, if too thick in texture you can add some water to bring to required consistency. Add in green chillies cut lengthwise/ pieces along with coriander powder, curmin powder, turmeric powder, salt to taste, mix well and bring to a rolling boil. When you see bubbles appearing on surface, lower the heat to minimum, add jaggery powder, mix well and continue to simmer stirring well in between while we prepare the tempering.
** Note : The dal is kept slightly thicker in texture, however you may add more water to bring to desired consistency. Be careful when you cook the dal as it tends to stick to the kadai, so keep stirring often to avoid being burnt.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in tadka pan, when hot add mustard seeds, when they begin to splutter add jeera, hing powder, curry leaves, dry chillies cut to small pieces and fry a few seconds. Remove from heat, immediately add Kashmiri red chilly powder, mix well and then pour it over the simmering Dal. Remove from heat add ghee/ toop and finely chopped coriander leaves. Cover and keep it aside for 10-15 minutes for the flavours to be infused into the dal. Before serving mix well, check consistency, if too thick add some boiling water and mix well.
** “KhatHa- MeetHa- TeekHa Moong Dal with Mullangi- Ambado (Green Gram Dal with Radish- Hogplum)” is done and ready to be served. Dal always tastes best served with rice along with a few side dishes and this one rightly tastes so. While you can serve them with other side dishes, if you need to keep a light meal, then you can serve it with rice and a papad or pickle as accompaniment as the dal already has veggie in it. I served it with rice along with tava fried Jeev Kadgi Podi (Breadfruit Fries), taushe' hullela (cucumber curry), kothambari pallo- gosale shire gooli (coriander leaves- ridge gourd skin chutney) during meals and it was a fantastic combo that we enjoyed very much.
** For more “Dal/ Saar” recipes, please browse through the common link shared below …
** You can check out the details on "Brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum" if desired on the link shared below along with another link to all recipes where I have included hogplums … they all taste great ….
** For more recipes of “Mullangi/ Radish”, please follow the common link shared below, there are plenty of them shared before …
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