No ratings yet

Mooli ke patte ki sabzi is a traditional North Indian leafy vegetable dish made using fresh radish leaves cooked with lentils and simple everyday spices. The dish consists of chopped radish greens mixed with roasted moong dal powder, diced onions, tomatoes, and aromatic tempering, which uses mustard oil as its base. The dish is prepared by cooking the leaves with a spiced masala base, which produces a balanced and wholesome texture during the slow cooking process. The dish gains its earthy taste and scent from a final garlic and dry red chili tadka. Go through my easy recipe to learn the steps to make mooli ke patte ki sabzi at home.

Table of Contents

KEY TAKEAWAYS

Mooli ke patte ki sabzi is a popular North Indian home-style dish, especially prepared in winter when radish greens are in season.
It is best served with steamed rice, plain roti, or paratha along with dal or curd.

Mooli ke patte ki sabzi has an earthy, mildly spicy and a nutty taste from the roasted dal and mustard oil.
Other similar recipes are sarson ka saag, bathua ka saag, and methi bhaji.

The Ingredients:

500 grams radish leaves
¼ cup moong dal

To prepare and fry the radish leaves:

1 tbsp mustard oil
4 pieces garlic cloves (finely chopped)

To make the masala:

1.5 tbsp mustard oil
1 tsp cumin seeds
¼ tsp asafetida (hing)
1 piece onion (medium size, finely chopped)
2 pieces green chilies (finely chopped)
1 piece tomato (medium size, finely chopped)
Salt to taste
1 tsp turmeric powder
½ tsp red chili powder
½ tsp coriander seed powder
3 tbsp water
1 cup water (to the saag)

To make the tadka:

2 tbsp mustard oil
5 pieces garlic cloves (finely chopped)
2 pieces dry red chilies (whole)
½ tsp Kashmiri red chili powder

I found this mooli ke patte ki sabzi recipe from my mother-in-law, who is a great advocate of using every part of seasonal vegetables. One winter day while she was preparing fresh radishes, I watched her and saw that she had taken the leaves off very carefully instead of discarding them. When I asked, she told me that they make a very delicious and healthy sabzi and gave me the recipe in detail, which I recorded in my phone.

I made it on a Sunday at home, and my husband liked it very much, especially the fact that the leaves will not be discarded anymore, saving him money. My sons were, however, not complaining about it and ate it without any fuss. Their reaction made me very grateful for the discovery of such a simple but precious family recipe.

How to Make Mooli Ke Patte Ki Sabzi? (Step by Step Guide with Images)

Step 1: Chop 500 grams of radish leaves finely.

Step 2: Dry roast ¼ cup of moong dal on a low flame and spread on a plate to cool down quickly.

Step 3: Heat 1.5 tbsp of mustard oil and add 1 tsp of cumin seeds along with ¼ tsp of asafetida (hing) and allow it to crackle. Add 1 piece of onion (medium size, finely chopped) along with 2 pieces of green chilies (finely chopped) and cook till it turns soft and slightly golden.

Step 4: Add 1 piece of tomato (medium size, finely chopped) and salt to taste. Mix and cover to cook on a low flame for a minute or so.

Step 5: Add 1 tsp of turmeric powder, ½ tsp of red chili powder, and ½ tsp of coriander seed powder and mix nicely. Then add 3 tbsp of water. Mix again, cover, and cook for about 3 minutes more.

Step 6: Grind the roasted moong dal to a fine powder.

Step 7: Fry 4 pieces of finely chopped garlic cloves over a medium flame till golden in 1 tbsp of mustard oil. Add the chopped radish leaves and cook for 2 minutes.

Step 8: Add the powdered dal and mix with the tomatoes. Add 1 cup of water and mix nicely. Then add the fried radish leaves. Mix them nicely and cover to cook for 4 minutes.

Step 9: Fry 5 pieces of finely chopped garlic cloves, 2 pieces of whole dry red chilies, and ½ tsp of Kashmiri red chili powder in 2 tbsp of hot mustard oil in a tadka pan and add it to the dish. Mix nicely.