Mooli sabzi is a common dish made for breakfast, lunch or dinner in North India. Often mooli or daikon radish (white in color) is used for salads, but in this dish both the radish and its green leaves are used to make this healthy, mildly-spiced stir fry. It can be enjoyed with any kind of Indian bread and is very easy to make.
What you will need
- 1/2 cup daikon radish (cubed)
- 3 and 1/2 cups radish leaves (chopped)
- 2 green chilies (chopped)
- 2 tsp garlic (chopped)
- 3 dried red chilies (pieces)
- 1/2 tsp asafoetida
- 3/4 tsp salt (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 2 tbsp canola oil (or any cooking oil)
How to make
- Heat oil in a pan or wok and add fenugreek seeds, cumin seeds, asafoetida, dried red chilies, green chilies, garlic and turmeric powder. Sauté for 30 seconds.
- Add radish pieces and leaves and stir to combine. Add salt and coriander powder and stir well. Cover the pan and cook on medium heat for 12-15 minutes (or until the mooli pieces are tender).
- If the mooli pieces are tender and there is still water left in the pan, then open the lid and cook for an additional 2-3 minutes until all water has evaporated.
- Serve hot.
Tips & Alternatives to try
- Since radish leaves grow very close to the soil, they have to be thoroughly washed in lots of water. Method: Take a large vessel and fill with water. Submerge the chopped radish leaves and move them around for 15 seconds. Using your hands or a sieve, collect the leaves in another vessel. Discard the washed water – in the first wash, you will see lots of fine gravel collect at the bottom. Fill the large vessel with water again and repeat this process 4-5 times until you see no gravel.
- I make this dish mildly-spiced and less hot. If you want to increase the heat and spice in this recipe, increase the amount of green chilies and add red chilly powder.