Radish Channa Kurma / Radish Dalcha

Radish is often overlooked for its pungent flavour after cooking, but in this recipe it takes centre stage. Cooked with simple ingredients and finished with a fragrant coconut masala, it's high in fibre, protein and homely goodness - perfect with hot rice or soft roti.

Texture tip: Don't overcook the dal and cut radish into even coins so it cooks evenly with potato.

To serve: Perfect with steamed rice, idly, dosas, or phulka. Tastes even better the next day as the masala settles.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients :

250 Grams Radish Chopped Into Coins

1 Medium Size  Potato Cubed 

1 Medium Size Tomato Roughly Chopped 

3 Green Chilies Slit 

6 Sprigs Coriander Leaves Finely Chopped 

6 Sprigs Mint Leaves Finely Chopped 

3 Sprigs Curry Leaves 

1 Bayleaf 

1/4 Tsp Cumin 

1/4 Tsp Sauf / Fennel seeds 

2 Pods Cardamoms 

2 Cloves 

1 inch Stick Cinnamon 

1/2 Tbsp Chillli Powder 

1/4 Tsp Turmeric Powder 

 1/4 Tsp Asafoetida 

1 1/2 Tbsp Coriander Powder 

2 Tbsp Ginger and Garlic Paste 

1/2 Lime

To Cook Dal:

1/4 Cup Channa Dal 

1/4 Tsp Turmeric Powder 

1/4 Tsp Asafoetida 

2 Drops Castor oil 

To Grind:

3 inch Pieces  Coconut 

5 Sprigs Coriander 

1 Cinnamon 

2 Cloves

1/4 Tsp Fennel Seeds/ Sauf 

2 Tbsp Ghee

1 Tbsp Oil

1 Tbsp Salt

Prep:

Wash the channa dal thrice. Add water till the dal is covered allow it to soak for 20 minutes.

Once the dal has double in volume, drain and transfer to a heavy bottom pot place on medium flame.  Add water till dal is covered. 

Next add 1/4 tsp turmeric powder, 1/4 tsp asafoetida, few drops castor oil cover and cook till tender. Make sure not to over cook.

Peel 10 to 15 pods garlic, 2 inch ginger wash properly, roughly chop the ginger, add it to mixerjar add grind to form smooth paste and reserve. 

Peel radish, wash and pat dry. Cut radish into coins and reserve. 

Peel potato, wash chop into cubes place in pot of water till use. 

Peel and wash onion chop finely and reserve. 

Wash tomatoe chop finely and reserve. 

Remove stem from green chilies, wash and slit in half and reserve.

Sort and rinse mint, curryleaves and coriander atleast thrice. Finely chop mint and coriander. Seperate curryleaves from stem and reserve.

Sort and rinse 5 sprigs Coriander leaves. 

Wash and Chop fresh coconut into tiny pieces.

Add chopped Coconut, 5 Sprigs Coriander ,1 Cinnamon , 2 Cloves, 1/4 Tsp Fennel Seeds/ Sauf to a mixerjar cover and grind till smooth paste. 3 to 4 tbsp water can be added. 

Method:

Heat ghee and oil in a wok on medium flame. Add cinnamon, cardamoms, cloves, bayleaf and fennel seeds allow to splutter for few seconds. 

Next add finely chopped onion, tomatoes, slit green chilies, and curryleaves fry all ingredients till onion turns transparent and tomatoes have softened.

Add 2 tbsp ginger and garlic paste fry till raw flavor reduces. Add chopped radish and potato fry for few seconds. 

Add chill powder, turmeric powder and coriander powder fry all the ingredients. 

Next add 1 tbsp coarse salt and 1 1/2 cups water, stir once cover and cook till potato and radish is tender but not cooked all the way.

Add ground coconut paste and dal stir well, adjust salt and water if needed, cover and cook till veggie are soft and oil separates the curry.

Add lime juice or 2 tsp tamarind pulp allow to boil for few seconds.

Garnish with finely chopped mint and coriander remove from flame stir well and serve hot...enjoy!

A large lotus in full bloom, with delicate leaves and tiny buds. Not perfectly symmetrical, and that's what makes it beautiful - a kolam drawn at dawn to welcome the day, and Lakshmi, inside.