Ingredients (Serves 4)
1. Radish – 1 large, chopped
2. Mung dal – 2.5 tbsp (soaked in enough water for 15 mts)
3. Oil – 1 tbsp
4. Mustard seeds – 1/2 tsp
Dried red chilly – 2, broken
Curry leaves – A few
5. Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
6. Turmeric powder – 1/4 tsp
7. Grated coconut – 2 – 3 tbsp
8. Lemon juice – 1 tsp
9. Salt – To taste
Salt – To taste
Method
Heat oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies and curry leaves. Next add urad dal and chana dal and fry until golden. Add chopped radish and drained mung dal. Sprinkle 1 – 2 tbsp water and cook covered for 6 – 8 minutes stirring occasionally. Open the lid and cook until the poriyal is completely dry. Add grated coconut and lemon juice. Mix well and switch off the flame. Serve hot with rice and other side-dishes.
Recipe Courtesy – Saraswathi Srinivasan
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