Mooli Ke Patte Ki Sabzi
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.
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
Instructions
- Chop 500 grams of radish leaves finely.
- Dry roast ¼ cup of moong dal on a low flame and spread on a plate to cool down quickly.
- 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.
- Add 1 piece tomato (medium size, finely chopped) and salt to taste. Mix and cover to cook on a low flame for a minute or so.
- Add 1 tsp of turmeric powder, ½ tsp of red chili powder, 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.
- Grind the roasted moong dal to a fine powder.
- 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.
- 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.
- Fry 5 pieces of finely chopped garlic cloves, 2 pieces 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.
- Check the final consistency, switch off the flame and transfer it to a plate.
- Your tasty and spicy homemade mooli ke patte ki sabzi is ready.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
Finely chopped radish greens offer a nice texture to the dish.
I prefer adding moong dal because it takes less time to cook. You can use chana dal if you prefer.
You may even skip dal and use 3 to 4 spoonfuls of besan or gram flour.
Salt goes in with the tomatoes every time in my recipe. It speeds up their softening and lets them melt without chunks.
Nutrition Info (Estimation Only)
Nutrition Facts
Mooli Ke Patte Ki Sabzi
Amount per Serving
Calories
247
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Sodium
22
mg
1
%
Potassium
167
mg
5
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
569
IU
11
%
Vitamin C
109
mg
132
%
Calcium
362
mg
36
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!