Moolangi Tovve Recipe – Radish Curry
Embark on a delightful culinary adventure with this vibrant Moolangi Tovve, a cherished dish from South Indian cuisine that celebrates the humble radish in a delicious, comforting curry. This vegetarian dish combines the earthy flavors of yellow moong dal with the crispness of radish, creating a meal that’s not only nourishing but also packed with aromatic spices. Perfect for lunch, it pairs beautifully with steamed rice and crispy Elai Vadam, making for a satisfying and wholesome experience.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Mooli/Mullangi (Radish) | 3, peeled and sliced (5mm thick) |
| Yellow Moong Dal (Split) | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Green Chillies | 2, finely chopped |
| Ginger | 1 teaspoon, grated |
| Fresh coconut | 2 tablespoons, freshly grated |
| Ghee | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Dry Red Chillies | 2 |
| Asafoetida (Hing) | 1 pinch |
| Coriander (Dhania) Leaves | A few sprigs |
| Lemon wedges | 2 |
Nutritional Information Table
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approximately 180 |
| Protein | 8g |
| Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 20mg |
Preparation Time
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions Table
| Step | Instructions |
|---|---|
| 1 | Begin your culinary journey by washing the yellow moong dal a couple of times under running water to remove any impurities. Add the washed dal to a pressure cooker, along with the sliced radish, turmeric powder, finely chopped green chillies, and 1.5 cups of water. |
| 2 | Pressure cook the mixture for three whistles. Once the cooking is complete, turn off the heat and allow the pressure to release naturally. Afterward, carefully open the lid and set the cooked dal mixture aside for the next steps. |
| 3 | In a separate pan, heat the ghee over medium heat. Once hot, add the pinch of asafoetida and mustard seeds. Wait patiently for the mustard seeds to pop, releasing their distinct aroma. Once they start popping, add the dry red chillies and grated ginger, letting the chillies crisp up in the pan. |
| 4 | Now, carefully pour the cooked dal and radish mixture into the pan. Season with salt to taste and add an additional 1.5 cups of water. Bring the mixture to a brisk boil, allowing the dal to thicken slightly as it cooks. |
| 5 | Once the desired consistency is reached, stir in the chopped coriander leaves and freshly grated coconut, allowing the flavors to meld beautifully together. Turn off the heat and transfer the Moolangi Tovve to a serving bowl. |
| 6 | Serve your Moolangi Tovve Recipe – Radish Curry hot, accompanied by steaming bowls of rice and crispy Elai Vadam for a delightful and comforting lunch experience that embodies the warmth of South Indian cuisine. |
Serving Suggestions
This Moolangi Tovve is best enjoyed fresh, allowing the vibrant flavors of the radish and moong dal to shine. Serve it with a side of Steamed Rice to absorb the flavors, and for an added crunch, accompany it with Elai Vadam (crispy rice wafers), making your lunch both wholesome and satisfying. Enjoy the heartwarming flavors and the delightful textures of this traditional dish, bringing a touch of South India to your dining table.
