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Before you jump to Mulangi Thogayal (Radish Chutney) recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.
When you begin a diet probably the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Keeping your foods log not only helps you see clearly what you are consuming, it helps you see what you are not eating. One example is that, after following your nutrition for a few days you could realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. Having it all written down can help you identify the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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Record your feelings while you eat. This really helps to explain to you whether or not you use food as a reaction to emotional issues. This may also show you whether or not you gravitate toward specific foods based on your mood. Many individuals will reach for junk foods whenever we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for while you are upset will help you stock similar but healthier items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now lets go back to mulangi thogayal (radish chutney) recipe. To cook mulangi thogayal (radish chutney) you need 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Mulangi Thogayal (Radish Chutney):
- Use 1 cup of Radish - coarsely chopped . ,.
- Get 2 tsps of Toor dal -.
- Take 1 of Onion - medium , coarsely chopped ..
- Take 4 - 5 of chillis Dry red -.
- You need 2 tsps of Coriander seeds -.
- Use of Tamarind - a small piece.
- Use 1/4 cup of coconut Grated - (optional).
- Provide pinch of Asafoetida - a.
- Take to taste of Salt.
- You need to fry of Oil - garnish /.
- You need of Mustard.
- Prepare of Curry leaves.
Steps to make Mulangi Thogayal (Radish Chutney):
- In a kadai, heat up the oil on medium high. Once oil starts smoking reduce flame and add the red chillies and toor dal..
- When the toor daal turns slightly golden, add the onions and radish.I used the non pungent white radish. Add the asafoetida..
- When the onions start browning, add the coriander seeds. Saut nicely for 2 minutes till the aroma of the roasted corainder seeds comes out nicely.Add the salt, tamarind and coconut if you are using it. Mix well,and turn off gas after 2 mins..
- Once the content has cooled, grind the mixture to a coarse paste in a mixer with minimal water. Make sure the red chillis and toor daal hit the bottom of the mixer so that they are ground well..
- Transfer contents to serving bowl..
- For the tadka, heat up a tsp of oil. Once oil becomes hot, add mustard. Once the mustard sputters turn off gas and add the curry leaves. Pour over the thogayal. .
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