Mulayachi Amti is a delicious dal curry made with radish and lentils and is part of everyday food.
This yum radish dal these days I make in 2 ways. I have shared the traditional way. Simple to make this curry uses all your pantry ingredients. Making this dal takes care of the flavours that you need to vary your everyday meal.
Everyday food at home is simple and delicious. You can vary the taste of food by adding or removing some of the ingredients. This is how the homemaker works to keep meals healthy, interesting and appetising.
I find it easy to feed my kids the much hated but healthy radish as salads, a paratha, and chutney.
One simple raita that features our table regularly is Dahi Mula or Masuru Moolangi. Just grate the radish and add to well-beaten curds. You can add some green chillies and coriander leaves too.
The other salad the girls love is called “Pachadi”. To make this green salad I use greens from the radish ( you can use any flavourful greens). Onion, tomatoes, and cucumber make it to the chopped greens bowl. Some fresh coconut/roasted peanuts, lemon, salt and sugar. You can check the variation I made with dandelion leaves here.
Contents:
- Mulayachi Amti Recipe and me
- Why MSK Radish Dal recipe
- How to make Mulayachi Amti Recipe
- For Your Questions
- Some more Lentil Recipes
- Recipe card
- Pin for later
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Mulayachi Amti Recipe and me
The way my kids eat radish is like I said limited. Okay, I have hoodwinked them into eating pulao made from radish leaves. But generally, they do not enjoy this vegetable.
So one day my friend told me she made “Mulyachi Amti” and rattled the recipe when I said how. Her kids love it she told me.
Now, both the sets of kids, hers and mine have similar tastes so I assumed mine will like it too. I was looking at the empty rice and dal vessels in the evening!
So sharing this recipe with you all. This recipe is a no-onion, no garlic recipe. Plus I make it with an oil-based tempering and hence vegan.
Why MSK Radish Dal recipe
Make this recipe as
- Is a hidden vegetable recipe
- Uses pantry ingredients
- Needs no onion or garlic
- Pairs well with rice as well as fulkas
- Can be doubled or halved as needed
How to make Mulayachi Amti Recipe
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Pigeon pea lentil/ toor dar
- Radish
- Oil
- Mustard seeds
- Asafoetida (optional)
- Red chilli pieces (optional)
- Turmeric
- Red Chilli powder
- Sambhar or rasam masala
- a small piece of jaggery
- Kokum
- Salt to Taste
Method:(details and pics, stepwise desc)
Traditionally how I make the dal:
- Wash and rinse the dal. Soak for 20-30 minutes. (reasons I have added to FAQ)
- Scrape the radish and wash it. And cut the radish into circles or long pieces
- Add water and radish to the dal.
- The amount of water will differ depending on the dals. Generally, about 1.5 cups for 1 cup of dal is okay.
- Cook the dal in the cooker for 3 whistles.
- Let the pressure come down naturally.
- Remove from the cooker and mash the dal. Use the immersion mixer if needed.
In a pan make the tempering.
- Heat the oil. Splutter the mustard seeds; add asafoetida and the red chilli pieces.
- Add the turmeric, red chilli powder and the dal.
- Add rasam powder or sambhar powder, salt, jaggery and kokum.
- Bring it to a boil.
- Use water to adjust the thickness.
- Adjust seasonings remember the longer the curry boils the better the flavours mingle.
Substitutes:
- In place of Pigeon pea lentils (arhaar dal) use moong dal the split yellow lentil or split red lentils.
- Use clarified butter in place of oil.
- Use some finely chopped radish leaves in the final boil.
- In place of kokum use tamarind paste or kukom agal.
Variations:
- You can make amti without the radish. Only then it is plain amti not mulyachi amti.
- Use radish and the leaves in a combo.
- Other veggies like cauliflower also taste good.
Equipment:
You will need
- Bowl
- Pressure cooker
- Peeler
- Knife and board
- Pan
- Spoons and ladles
How to serve:
- Serve with hot steaming rice paid with Usali, Kelya che Kappa.
How to store:
- You can consume this dal when stored in the fridge for 2 days.
This recipe is originally written to participate in the BM #80 as a part of Protein-rich Recipes. Updating it now with a better write-up for SEO.
For Your Questions
Protips:
- Soak the dal it cooks faster. The body can absorb the cooked dal better.
- While cooking lentils to make dal there is no such thing as overcooked dal.
- In fact, mushy dal is better, especially for amti, sambhar or even rasam.
- Whisk the dal well before making the amti.
- Use clarified butter in place of oil for better flavour.
- Make this dal with fresh radish.
- Make sure the amti should have a balance of sweet, tangy and spices.
Frequently Asked Questions:
What is Dal?
In English, dals are Lentils or pulses. The split gram of many beans are called dals. Examples are green gram, peas etc.
In the Indian Sub-continent dal also means the cooked curry/stew that is consumed with rice and flatbreads.
Why does dal need to be soaked?
In a soaked dal you activate an enzyme called phytase. This enzyme Phytase is useful in breaking down phytic acid. It also helps in binding calcium, iron and zinc. The result is your body absorbs the minerals faster.
Some more Lentil Recipes
In Conclusion: Mulyachi Amti or Radish dal curry make a delicious and easy everyday curry. Add it to your menu and include the benefits of radish in your diet.
Recipe card
Mulayachi Amti Recipe
Equipment
- 1 Bowl for mixing
- 1 Pressure cooker
- 1 Peeler
- 1 Knife and board
- 1 Pan
- Spoons and Ladles
Ingredients
- 1 cup toor dal split pigeon pea /arhar dal
- 1 in radish cut circles or long pieces
- 1 teaspoon Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Asafoetida Powder optional
- ¼ teaspoon turmeric powder
- 1 in red chill broken pieces, optional
- ½ teaspoon red chilli powder
- 1 teaspoon sambhar masala or rasam masala
- jaggery a small piece
- 3 kokum
- salt to taste
Instructions
- Wash and rinse the dal. Soak for 20-30 minutes.
- Scrape the radish and wash it. And cut the radish in, circles or long pieces
- Add water and radish to the dal. Generally, about 1.5 cups for 1 cup of dal is okay.
- Cook the dal in the cooker for 3 whistles. Let the pressure come down naturally.
- Remove from the cooker and mash the dal. Use the immersion mixer if you need.
- Heat the oil in a pan. Splutter the mustard seeds; add asafoetida and the red chilli pieces.
- Add the turmeric, red chilli powder and the dal.
- Add rasam powder or sambhar powder, salt, jaggery and tamarind paste.
- Use water to adjust the thickness and Bring to a boil.
How to serve:
- Serve with hot steaming rice paid with Usali, Kelya che Kappa.
Notes
- In place of Pigeon pea lentils (arhaar dal) use moong dal the split yellow lentil or split red lentils.
- Use clarified butter in place of oil.
- Use some finely chopped radish leaves in the final boil.
- In place of kokum use tamarind paste or kukom agal.
- You can make amti without the radish. Only then it is plain amti not mulyachi amti.
- Use radish and the leaves in a combo.
- Other veggies like cauliflower also taste good.
- Serve with hot steaming rice paid with Usali, Kelya che Kappa.
- You can consume this dal when stored in the fridge for 2 days.
- Soak the dal it cooks faster. The body can absorb the cooked dal better.
- While cooking lentils to make dal there is no such thing as overcooked dal.
- In fact, mushy dal is better, especially for amti, sambhar or even rasam.
- Whisk the dal well before making the amti.
- Use clarified butter in place of oil for better flavour.
- Make this dal with fresh radish.
- Make sure the amti should have a balance of sweet, tangy and spices.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Pin for later
Srivalli Jetti says
Sounds like a great dal to make and enjoy!..we have mostly made radish sambar, palya or even chutney...this dal version sounds good..btw amazed to read you made a pulao!
Sharmila Kingsly says
I love and more frequently prepared Radish Sambar and this radish dal looks interesting!!
Vaishali says
Except for using radish in salad and paratha , I don't use it much in anything else . Addition to daal sounds fantastic , reminds me of some Himachal recipes where they use grated radish in curries .
Sapna says
Radishes gives a strong flavour to any dish. Dal with radish must have tasted unique.
Gayathri Kumar says
Looks so much like mullangi sambar and this is the only way I can make my daughter eat radish. Best to be paired with rice. Delicious..
Priya Suresh says
Simply love adding radish in dals, and the flavor of this dal will definitely makes you hungry. Lovely dal there.
Mayuri Patel says
I only know of mooli ke parathe and mooli sabji. You're right this dal is a great way to add the healthy mooli to one's diet.
Srividhya Gopalakrishnan says
At first, I thought its radish sambar. We usually make sambar with radish and shallots. This dal sounds yum and its a great addition to dals.
Sowmya says
That is a fabulous way to get the family to eat radish! The dal looks fantastic
Kalyani says
we make both this and the sambhar with radish. I add the greens too in the dal - make it similarly 🙂
ruchi indu says
I usually make only radish sambar. HAvent tried making dal with radish. A must try I say
Mayuri Patel says
Love adding radish to dals and sambar. So healthy, tasty and best enjoyed with some rice. I often use red radish as that is easily available here. Will try your style without tomato and adding tamarind.
ArchanaPotdar says
😀
Seema Sriram says
RAdishes are my husband's favorite vegetable. He loved the difference between the regular Radish sambhar we make to this amti.
ArchanaPotdar says
😀 thanks you now have me craving for radish sambhar. 😀
Priya Vj says
I love radish sambar and this radish amti sounds to be a close cousin of the sambar but with subtle flavors . Will definitely try it out
ArchanaPotdar says
True it is like sambhar but not sambhar. 😀