Mulyacha Chatka is another winter favourite food of mine. Although radishes are available almost throughout the year in Pune, the best produce arrives only in the winter months; and that is when I like making salads with them, so the flavor is nice and sharp.
This is a traditional Maharashtrian side dish made with radish and chana dal (split Bengal gram), which can be had as a salad with roti-sabji, parathas or dal-rice. But it goes very well as a dip with pita bread and nachos as well. The thing I like most about these traditional dishes is the balance they strike with the ingredients; so while gram and radish are both hard to digest and cause flatulence, the recipe also uses ginger, asafetida and carom seeds which aid digestion; so overall, it becomes very nutritious.
1 cup Chana dal (split Bengal gram/chick peas);
1 Radish, peeled and grated;
2 long green chillies (hari mirch) (these are not very hot);
½ inch piece of ginger (adrak), peeled and roughly chopped;
1 tsp lemon juice;
1 tsp cumin (jeera) seeds;
½ tsp carom seeds (ajwain);
¼ tsp mustard seeds (rai/mohri);
6-7 curry leaves,
A pinch of asafetida (hing);
Few drops of Oil;
Salt to taste;
Sugar to taste;
Coriander leaves (to garnish).