Home / Chhatisgarhi Recipes / Muli ki Bhaji Aur Chana Dal Ki Subzi/ Radish Leaf with Gram Dal Subzi
3 February, 2016

Muli ki Bhaji Aur Chana Dal Ki Subzi/ Radish Leaf with Gram Dal Subzi

Posted in : Chhatisgarhi Recipes, Easy recipes, veg side dish on by : nrdubey Tags: , ,

Date – 2.3.2016

About recipe

One more healthy and tasty recipe from chattisgarh cuisine Muli ki bhaji aur chana dal ki sabzi. Goes well with dal – chapati and dal-rice combo.

Prep time – 10 mins

Cook time – 20 mins

Cuisine – north indian

Serve – 3

Ingredients

Muli ki bhaji/radish leaf – 1 bunch or 250 g (remove down thick stem)

Chana dal/gram dal – 3-4 tbsp (soak for 2 hours)

Tomato – 2-3 big (chopped)

Turmeric – ¼ tsp

Red chilly powder – ¼ tsp

Salt – as per taste

Oil – 1 – 1 ½ tbsp

Water – ¼ cup or less

To Temper

Mustard – ½ tsp

Garlic clove – 4-5 (chopped or crushed)

Whole red chilly – 2 (broken)

Method

Soak chana dal for about 2 hours.

Rinse and Finely chop radish leaf and keep aside.

Chop tomato.

In pressure cooker first place soaked chana dal.

Then add chopped radish leaf, tomato, red chilly powder, turmeric and salt.

Add ¼ cup of water or less.

Pressure cook them, after 1 whistle simmer the flame and cook 5 min more. Turn off the flame.

Let cooker settle down on it’s own.

Now heat oil in kadai, add mustard, garlic and broken red chilies, fry till garlic turn light brown.

Add cooked radish leaf and chana dal.

Cook them over medium flame till subzi become dry or semi dry.

Turn off the heat.

Serve with chapathi- dal or rice- dal combo.

In Short

 

 

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Soak chana dal for about 2 hours

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Take radish leaf remove down part

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Rinse them

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Chop them

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Chop tomato

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In pressure cooker first add chana dal

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Then add radish leaf, tomato, red chilly powder, turmeric and salt

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Add water

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Pressure cook them

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after pressure cook

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Ingredients to temper

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Heat oil add Ingredients under to temper’, fry till garlic turn light brown

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Place cook leaf and chana dal

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Cook over medium heat till sabzi turn dry or semi dry

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Sabzi is ready

 

 

 

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