Instructions: Heat the oil in a pan and add the mustard seeds.

When they crackle add the asafoetida curry leaves and lentils.

Fry for a minute.

Add the radish and stir fry for 5 minutes.

Sprinkle in all the powder spices and salt and mix well.

Then add the water reduce the heat and cook until the lentils are soft.

Add the kokum and stir fry on a high heat to evapourate all the liquid.

Serve hot.

This recipe is for a main dish which uses the lentils for texture and nutritive value. It is especially popular in Maharashtra where radish is grown in abundance.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.