As the personal cook of my spiritual master, Srila Prabhupada, who was himself a superb cook, I took every opportunity to learn from his expertise in both simple and complicated dishes. Often, especially when traveling, he would come into the kitchen to check on the progress of lunch and, in some cases, give instructions. He used to make this dal in his tiered steamer. With the dal cooking in the bottom chamber, the vegetables in the middle chamber, and the rice gently steaming in the top chamber, the entire lunch cooked in one hour.
In India white mooli radishes are used, but icicle, salad or red radishes may be substituted. The white icicle radish, cultivated in many countries, is usually at its best in the spring. Its typically strong, pungent flavor blends remarkably well with the mild flavor of split mung beans. A few simple spices round out the flavor of this pleasing thick dal soup.
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 1¼ hours
Serves: 4 to 6
• ⅔ cup (145 g) split moong dal , without skins
• 6 cups (1.5 liters) water
• 1 teaspoon (5 ml) turmeric
• 3 tablespoons (45 ml) ghee or vegetable oil
• 1 cup (240 ml) thinly sliced, scraped white cooking radishes or red salad radishes
• 1–2 whole dried red chilies, broken into small bits
• 1½ teaspoons (7 ml) cumin seeds
• ¼ teaspoon (1 ml) yellow asafetida powder ( hing) *
• 1 teaspoon (5 ml) salt
• 3 tablespoons (45 ml) minced fresh parsley or coarsely chopped coriander
* This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Sort, wash and drain the split mung beans as explained on this blog .
2. Combine the mung beans, water, turmeric and 1 tablespoon (15 ml) of the ghee or oil in a heavy 3-quart/liter nonstick saucepan. Stirring occasionally, bring to a full boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently. After 30 minutes, add the radishes and cover. Continue to cook for 30–45 minutes more or until the dal is soft and fully cooked.
3. Heat the remaining 2 tablespoons (30 ml) of ghee or oil in a small saucepan over moderately high heat. When it is hot, drop in the chilies and cumin seeds and fry until they turn brown. Add the asafetida powder, fry for just 1–2 seconds and quickly pour into the soup. Cover immediately and allow the seasonings to soak into the hot dal for 1–2 minutes. Add the salt and minced herb, stir and serve .
