mooli ki sabzi | vegetarian indian radish recipes

Am I the only one who feels radish does not seem to have many fans, or many recipes, or many variations?  At least when I have to cook radish sabzi to eat with roti for lunch or dinner, I am usually stuck.  Radish paratha (mooli ka paratha) is the only thing that used to come to my mind the first, and we have eaten enough of those already.

Here are some mooli ki sabjis to go along with phulka.  These radish recipes tried and adapted from the authors mentioned below have tasted well so far.

1.  Besanwali Mooli ki Sabji (Chickpea Flour and Radish Stir-fry)
     Adapted from Tarla Dalal - serves 2-3 people

What you need for radish stir-fried with chickpea flour:

½ cup radish whites, chopped small

3 cups finely chopped radish greens (which are radish leaves, or use spinach)

2 Tbsp oil

1 tsp mustard seeds (rai)

⅛ tsp asafetida (heeng)

½ tsp turmeric powder (haldi)

½ tsp red chili powder (lal mirch powder)

1 tsp coriander-cumin seed powder (dhania-jeera powder)

½ cup chickpea flour/Bengal gram flour (besan)

Salt to taste

how to cook mooli ki sabji | dry radish sabji to eat with phulka

How I cooked this sookhi mooli ki sabzi: 

1.  Heat oil in a medium pan on medium heat.  When hot, add mustard seeds, let pop.  Add asafetida + radish whites … sauté for 2 minutes.  Cover for 2 minutes.  Then sauté again.  Add radish greens (or spinach) and sauté for a minute.  Cover for 2 minutes, stirring once in between to avoid scorching.

Note: radish needs to be either cooked well in oil or boiled in water in order to get rid of its pungent taste.  3 cups of greens may seem like a lot, but after sautéing in oil the greens would shrink to almost 1 cup.

2.  Add turmeric powder + red chili powder + coriander-cumin powder + chickpea flour + salt.  Mix well so that chickpea flour roasts well in oil to get rid of its raw flavor.  Then cover the pan and cook on low heat for another 2-3 minutes.  Low heat because we do not want to burn the chickpea flour.

3.  This dry radish stir-fry with chickpea flour (besan wali mooli ki sookhi sabzi) is ready to eat with roti.

besalwali mooli ki sookhi sabji | radish stir-fried with chickpea flour

2.  Mooli ka Saag (Radish with Greens)
     Adapted from Sanjeev Kapoor - serves 3-4 people

What you need for radish and greens:

1 cup radish whites, chopped small

2 cup radish greens (which are radish leaves, or use spinach), chopped

1 Tbsp oil

½ tsp mustard seeds (rai)

½ tsp cumin seeds (jeera)

⅛ tsp asafetida (heeng)

½ tsp turmeric powder (haldi)

½ tsp red chili powder (lal mirch powder)

1 tsp dry mango powder (amchoor)

Salt + sugar to taste

how to cook mooli ka saag | radish sabji accompaniment for roti

How I cooked this Mooli ka Saag: 

1.  Boil radish whites + greens in 1 cup water + pinch salt for 5 minutes.  Drain and keep aside, reserve water.

2.  Heat oil in a medium pan on medium heat.  When hot, add mustard seeds, let pop.  Add cumin seeds, let sizzle.  Add asafetida.  Throw in the boiled and drained radish whites + greens, sauté for a minute.

3.  Add turmeric powder + red chili powder + dry mango powder + salt + sugar.  Mix well.  Use the reserved water and add up to your desired consistency for the gravy-ish mooli ka saag.  Cover and cook for 3-4 minutes until radish is soft.

4.  This mooli ka saag (radish with greens) is ready to eat with roti.

mooli ka saag - radish with greens to have with phulka

Which other mooli ki sabji do you like or any other radish recipes you have tried?  You may leave a link below in the comments.
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