Heat oil in a heavy bottomed pan.

Add the mustard seeds and once they splutter, add the cumin seeds.

Let it cook for 30 seconds.

Add garlic, asafoetida, turmeric powder, green chillies and saute for a few seconds.

Drain and add the soaked moong dal.

Stir and cook covered for 2-3 minutes until the dal is almost cooked.

Add a tablespoon of water if required.

Add the grated radish and chopped radish greens.

Add salt, sugar (optional), stir and cook for 1-2 minutes until the radish softens a bit.

Do not overcook.

Serve hot with Gujarati Kadhi, Kachumber Salad, and Phulka.