I was incredibly fortunate to learn the art of cooking from my spiritual master, Srila Prabhupada, who was a culinary genius in his own right. He had a way of turning the simplest ingredients into something truly divine. I vividly remember him in the kitchen, especially when we were traveling, checking on our progress and offering his gentle guidance. He would often prepare an entire meal in his tiered steamer—dal bubbling in the bottom, vegetables in the middle, and fluffy rice steaming on top. This Mooli Dal, a beautiful blend of pungent radish and mild mung beans, is a taste of those cherished memories. It’s a simple, soulful soup that warms you from the inside out.
Ingredients
• 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, divided
• 1 cup / 240 ml thinly sliced white mooli radish or red salad radishes
• 1–2 whole dried red chilies, broken
• 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
• Note: This amount is for Cobra brand asafetida. If using another brand, reduce the amount by three-fourths.
Instructions
1. First, sort, wash, and drain the split moong dal.
2. In a heavy-bottomed saucepan, combine the dal, water, turmeric, and 1 tablespoon / 15 ml of the ghee or oil. Bring to a boil over high heat, stirring occasionally.
3. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently. After 30 minutes, stir in the sliced radishes, re-cover, and continue to cook for another 30–45 minutes until the dal is completely soft.
4. For the tempering (tadka), heat the remaining 2 tablespoons / 30 ml of ghee or oil in a small pan over medium-high heat. Once hot, add the broken red chilies and cumin seeds. Fry until the seeds turn a rich brown.
5. Add the asafetida powder, fry for just a second, and immediately pour the entire tempering mixture into the cooked dal. Cover the pot instantly to trap the aromas.
6. Let the seasonings infuse for 1-2 minutes. Stir in the salt and fresh parsley or coriander, and serve hot.
Nutritional Information
• Rich in plant-based protein and dietary fiber.
• A good source of iron, potassium, and B vitamins.
• Naturally gluten-free and easily digestible.
• Low in saturated fat when made with vegetable oil.
Pro Tips
• For a creamier texture, lightly mash the dal with the back of a spoon before adding the tempering.
• While white mooli radishes are traditional, icicle or red salad radishes are excellent substitutes.
• Don’t skip the final tempering (tadka); it’s essential for blooming the spices and adding a deep layer of flavor.
• To save time, you can cook this dal in a pressure cooker. It will be ready in about 15-20 minutes.
