Mung dal purée with sliced white radishes (Mooli moong dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 48) by Yamuna Devi

  • curry leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute red radishes for white radishes, vegetable oil for ghee, and coriander leaves for parsley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered steamed rice (Sada chaval); Almond rice with mixed vegetables (Badam sabji-ki chaval); Butter soft zucchini and tomatoes (Louki tamatar tarkari); Char-flavored vegetable medley with crunchy dal badi (Sabji badi charchari)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red radishes for white radishes, vegetable oil for ghee, and coriander leaves for parsley.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.