This recipe also comes from the “Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes” cookbook reviewed at the same time I did an Eggplant Curry recipe. This is a very simple and unique side-dish. Daikon radish has a very distinct sharp taste to it but I have read that towards winter daikon radish becomes a bit milder and perhaps sweeter. At first bite, I wasn’t sure I liked this dish so I took a second bite. Yes, in fact, I did think it was pretty good. I think I figured out that I liked it even better served cold because I couldn’t stop eating the leftovers and neither could my In-House Taste Tester.
from Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes
1 lb daikon, preferably with leaves
1 tbsp moong dal
1 1/4 cups water
2/3 cup vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
1 tsp dried chili flakes
1 tsp salt
Rinse, then peel and slice the daikon, together with its leaves if wished. Place the daikon, the leaves (if using), and the moong dal in a pan and pour over the water. Bring to a boil and cook until the daikon is soft. Drain the daikon thoroughly, and use your hands to squeeze out any excess water.
Heat the oil in a pan. Add the onion, garlic, dried chili flakes, and salt and cook, stirring occasionally, until the onions have softened and turned a light golden brown color.
Stir the daikon misture into the spiced onion mixture and mix well. Reduce the heat and continue cooking, stirring frequently, for 3-5 minutes. Transfer the daikon curry to individual serving plates and serve hot with Chapatis. (Megabeth note: This was also really good cold, leftover, right out of the fridge.)