Source: “How to Cook Indian” by Sanjeev Kapock, courtesy of Sharon Glick, June 12, 2017
1 pound daikon with or without leaves
1 T. moong dal
1-1/4 c. water
2/3 c. vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed (I use 2 or 3)
1 t. dried chili flakes (or more, I have also thrown in chopped fresh red or green chilies if I have them)
1 t. turmeric powder
1 t. salt
Rinse, peel and slice the daikon ( and leaves) into ¼” rounds.
Place daikon, water, dal and turmeric in a sauce pan and bring to a boil. Cook until daikon begins to
soften. Drain thoroughly and press out excess water.
Heat the oil in a skillet or wok. Add onion garlic chili and salt and cook, stirring occasionally, until the onion has softened. Add daikon mixture and cook stirring for 3-5 minutes. Serve over rice or with plain roti.