Sunday, May 16, 2010
Sunday: Radical radishes
Braised heirloom radishes with moong dal on basmati rice.
These mixed heirloom radishes were too pretty not to buy: the bunch contained red, purple, pink and white small radishes, plus a few that were light brown and had a rough texture, like a "golden russet" apple. We didn't realize until now that radishes are actually a spring vegetable. To tone down their spiciness, we braised the radishes along with their tops, which were in good shape. Balsamic vinegar is not a traditional Indian ingredient but this still worked well as a vegetable dish to pair with moong dal.