Northeast Indian
Mosdeng (Raw Chili, Onion & Herb Relish)
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Mosdeng (Raw Chili, Onion & Herb Relish) is Northeast Indian home cooking, eaten at lunch and dinner. On the plate it is the condiment and the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Finely chop the onion, green chilies, and cilantro.
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Toss them together in a small bowl with the mustard oil and salt.
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Crush lightly with the back of a spoon or your fingers to bring out the juices and aroma.
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Serve immediately, uncooked, as a fresh side to spoon over rice and dal.
Watch how to cook Mosdeng (Raw Chili, Onion & Herb Relish)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Northeast Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Mosdeng (Raw Chili, Onion & Herb Relish), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Mosdeng (Raw Chili, Onion & Herb Relish) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 2 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 120 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Mosdeng (Raw Chili, Onion & Herb Relish) takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.