- Mullangi (long size) – 2 Nos
- Bengal Gram Dhal – 1/2 cup
- Red Chillies – 5 Nos
- Big Onion – 1/2
- Ginger – 1 small piece
- Garlic flakes – 3 to 4 Nos
- Coconut gratings – 2 tablespoons
- Curry Leaves – few
- Oil – 5 tablespoons
- Mustard – ½ teaspoon
- Salt – 1 teaspoon or as per taste
Soak the dhal in water for about one hour. Scrap the skin from radish and cut it into medium size pieces. Wash the dhal and drain out the water completely. Grind dhal and radish pieces together with red chillies and salt (like vada dough). Remove it.
Grease Idli plate and put the dhal and radish paste and steam it for ten to fifteen minutes. Remove and cool it. When it is cooled, scramble it by your fingers.
In a kadai put the oil and when it is hot add mustard. When it pops up, add onion chopped finely and fry for a while. Then add the ginger and garlic crushed and fry for a while. Then add curry leaves and fry. Now add the dhal mixture and stir well. Keep it on low flame for five to ten minutes stirring now and then. Finally add coconut gratings and mix well. Keep it on stove for few seconds and remove.
Note: You can also add few drops of lemon juice at the end. You can omit coconut, if you do not want.