Radish Daal

Soft creamy lentils cooked with radish and spices make a deliciously warm bowl of daal. Radish also known as daikon has such a distinct flavor almost like a mild wasabi type of flavor that to give this unique flavor a chance to shine through the spices in this daal are kept to a minimum.  All this lentil soup has is cumin, turmeric and asafetida. Served over fluffy white rice this radish daal is comfort food at it’s best.


Radish Daal


  • 1-cup pigeon peas (toor daal) cooked until tender. This will yield about 3-4 cups of soft lentils in their water.
  • 1 large daikon peeled and finely shredded -about 2 cups shredded daikon
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp asafetida powder
  • 1 tsp turmeric powder
  • 2 tsp cumin powder
  • Salt
  • Red chilies as many as you want
  • Juice of 1 lemon
  •  Fresh cilantro for garnish
  • 2 tbsp ghee or 1 tbsp butter


  • In a large pot heat 2 tbsp oil. Add cumin seeds and toast in oil for a 3-5 seconds. Add asafetida powder and red chilies and toast in oil for 1-2 seconds. Immediately add shredded daikon. Add 1 tsp salt and mix-in. Cover the pot and cook radish for 5-10 minutes until it becomes tender.


  • Next add turmeric powder, cumin powder and cooked lentils. Mix into the daikon and cook for additional 5 minutes to allow the radish to flavor the lentils.


  • Add more water if the daal becomes too thick.


  • After 5 minutes turn the stove off. Taste and adjust for salt.


  • Add fresh chopped cilantro, lemon juice and a dollop of ghee or butter. Radish daal is ready..



  • Serve radish daal over white rice or have as a warm bowl of lentil soup.




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