I’ve had a long week of eating out. I do love eating out, but this week it was a bit too much. So when it was Friday night, I wanted something simple, satisfying and home made. This daal hit the spot.

Daikon radish and split yellow mung beans are the two main components of this dish. Radishes contain a high level of sulphur containing compounds which have a long list of health benefits – an important one is promoting healthy liver function. For ages, split yellow mung beans or moong daal have been part of Ayurvedic diets in India. In addition to being easily digestible when cooked, they are a good vegan protein source – 1 cup cooked moong daal is contains about 14g of protein. Moong daal is also a great source of antioxidants, fiber, and folate.

This daal tastes great when you season it with ghee. But if you are vegan, leave the ghee out and use coconut oil or vegetable oil. Enjoy it with hot rice or quinoa.

Cooking time - 30 mins
Serves - 2

1.5 cups diced daikon radish
1/2 heaped cup moong daal
3-4 cups water
3/4 tsp salt or per taste 
1/4 tsp turmeric
1 tbsp ghee or oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/8 tsp asafetida
1 red chilli, broken into small pieces
2 curry leaves, torn up into small pieces
2-3 tbsps grated fresh coconut
2-3 tbsps fresh chopped cilantro

Combine daikon radish, moong daal, water, salt, turmeric in a saucepan. Cook uncovered on medium heat, for 15-20 mins or until the radish is cooked and the daal is soft. Set aside. 

In another small saucepan, heat the ghee until it melts. Add the black mustard seeds, cumin, asafetida, red chilli, curry leaves. When the black mustard seeds start popping, remove from heat and combine with the radish and daal mixture. Fold in the grated coconut and chopped cilantro. Adjust salt if necessary. Serve hot with rice or quinoa.