Mangalorean Recipes

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Radish and Dhal Fugath

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Quantity Measure Ingredients Description:
1 Kilogram Radish (Mooli)  
1 Teacup Dhal, Masoor  
8 Medium Chillies Red Dry For grinding
1 Ball Tamarind lemon size1
1 Teaspoon Jeera (Cumin Seeds) For grinding
1 Tablespoon Coriander(Dhania) For grinding
1 Teaspoon Kuskus - poppy seeds For grinding
1/2 Inch Turmeric/Haldi For grinding
3 Nos. Cloves (Lavang) For grinding
4 Ball Pepper Corns For grinding
1 Teaspoon Aniseed (Suwa, Shopa) For grinding
1 Medium Onion For grinding
1 Nos. Coconut (Narial) For grinding
2 Tablespoon Cooking Oil For Seasoning
3 Flakes/Cloves Garlic (Lason, Losun) For seasoning
A Few Curry Leaves (Kadi patta) For seasoning


Scrape the outer skin of the radish, and remove the tender leaves. Wash these. Cut the radish lengthwise, in fours, and then make smaller pieces of the same. Also chop the leaves into small pieces.

Grind the masala to a fine paste. In a large enough vessel, heat the oil, and crush the garlic and fry till it turns brown. Then add the curry leaves and fry till they change color. Add the ground masala, and fry. Lastly, add the radish and dhal, and cook with sufficient water. When almost done, add salt to taste and simmer for some time.

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