Ingredients:

• Radish with leaves – 1/4 kg
• Mustard Seeds – 1/4 tsp
• Urad Dal – 1/4 tsp
• Turmeric – 1/4 tsp
• Asafoetida – 1 pinch
• Ginger, grated – 1 tsp
• Green chillies – 2, chopped
• Cooked Toor Dal – 1 tbsp
• Coriander leaves, chopped – 2 tbsp
• Grated Coconut – 1 tbsp
• Oil – 1 table spoon
• Salt to taste

Method:

1. Wash and scrape radish. Grate it.
2. Heat oil in a kadai. Add mustard seeds and urad dal.
3. Add radish, then add the turmeric, salt and asafoetida.
4. Mix well and cover with a thali.
5. Pour some water on thali so that muli will cook fast and it does not stick to kadai.
6. When it is almost done, add chillies, ginger and coriander.
7. Mix well and cook for two minutes.
8. Then add the cooked dal and cook for 2 minutes.
9. In the end, add the grated coconut and mix well. Cook for 2 minutes till you get the aroma of the coconut.
10. Garnish with coriander leaves before serving.
11. Serve hot with rice or roti.

Recipe courtesy of Sona