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Radish with dal
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5 from 3 votes

Mulayachi Amti Recipe

Radish slices added to this dal breaks the monotony of the everyday food.
Prep Time5 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Brunch, Dinner, Side Dish
Cuisine: Goan, Indian
Keyword: Everyday Food, How to cook lentils, Indian Curry, Mulayachi Amti| Radish with Dal Recipe, No onion No Garlic, Radish Recipes, Simple and healthy diet in old age
Servings: 6 servings
Calories: 0.111kcal

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:

Notes

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.
How to serve:
How to store:
  • You can consume this dal when stored in the fridge for 2 days.
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.

Nutrition

Serving: 150g | Calories: 0.111kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg