Northeast Indian
Mosdeng (Raw Chili, Onion & Herb Relish)
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
- 1 red onion
- 2 green chili
- 2 tbsp chopped cilantro
- 1 tsp mustard oil
- 1/4 tsp salt
How to cook it
- Finely chop the onion, green chilies, and cilantro.
- Toss them together in a small bowl with the mustard oil and salt.
- Crush lightly with the back of a spoon or your fingers to bring out the juices and aroma.
- Serve immediately, uncooked, as a fresh side to spoon over rice and dal.
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 | Cook this instead |
|---|---|---|
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on onion and chili.
From the same kitchens
More cooking from Northeast India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
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.