Tuesday, 15 January 2013

Mullangi Pappu | Radish Moong Dal | Mullangi Pesara Pappu



Mullangi Pappu or Radish Moong Dal is very good for health. It helps in loosing weight. Radish is called as muli in hindi. Muli paratha is very famous in North India. I too love muli paratha a lot. Garlic is very good to control Blood Pressure and it reduces cholestrol.


Side Effects:
People suffering with Thyroid especially with Hypo Thyroidism should decrease radish intake. Occasionally is good but people with higher levels of either Hypo Thyroid should strictly stop radish intake.



How to make Radish Moong Dal or Mullangi Pappu



Goitrogenic Foods:
Some foods when eaten raw and in large quantities naturally contain chemicals that promote Goiter (Enlarged Thyroid Goiter i.e., a bulge in the neck area) and cause Hypo Thyroidism in some people. These chemicals are known as "Goitrogens".
Also Soy foods (like soya beans, mealmaker etc) should not be consumed.
Some foods that are high in Goitrogens include cabbage, Brussels, sprouts, broccoli, turnips, rutabagas, kohlrabi, radishes, cauliflower, African cassava, millet and Kale.

Ingredients:

1. Radish - 3 medium sized (Peel outer cover and finely grate as we do for carrot)
2. Moong Dal - 1 cup
3. Mustard Seeds - 1 tsp
4. Cumin Seeds - 1 tsp
5. Onion - 1
6. Green Chillies - 4
7. Curry Leaves - 8 to 9 leaves 
8. Garlic - 4 to 5 
9. Coriander Leaves - 1/2 bunch 
10. Turmeric Powder - 1 tsp
11. Red Chilli Powder - 2 tsps
12. Salt - As per taste
13. Coriander Powder - 2 tsps (Optional)
14. Oil - 3 tbsps

Procedure:

1. Soak moong dal in water for 10 to 15 minutes. Peel and grate radish finely. Heat oil in a kadai.



2. Add mustard and cumin seeds. Once they splutter add chopped onion, green chillies and curry leaves. Saute for 2 mins. 



3. Once chopped onion pieces turn translucent, add turmeric powder, grated radish and fry radish till it turns translucent. Radish takes a bit longer time to fry.



4. Drain water from moong dal and add moong dal and fry it for few mins.



5. Add 2 cups of water, close the kadai with a lid and allow it to boil. Add crushed garlic at this stage. Adding garlic at this stage gives much flavour to dal as also it gets boiled along with dal. Generally most people fry garlic along with chillies and onions that is during step 2. In this way garlic gets fried and doesn't infuse much flavour to the recipe.



6. After 10 mins dal gets cooked well. Now add salt, red chilli powder and coriander powder, cook for few mins till the curry sucks in salt and the 2 powders.



7. Switch off the flame, dish out and garnish with chopped coriander leaves. Radish Moong Dal is ready.




Note:
1. While grating radish a very pungent smell comes. But still its healthy.
2. For this people grate or chop radish finely and soak in buttermilk for few minutes so that it looses its typical smell. You can do so if you wish.
3. As you add water after moong dal gets fried, the water immediately starts breaking. This is radish's special effect :). You can see it in the above pic at step 5.

Serving Suggestions:
1. Can serve with roti or steamed rice. Either way tastes good.

Sending to Dish it out – Lentils and Garlic and Vardhini’s page


Tags : Mullangi pesara pappu