MyMusingsSangSpeak-Pet Puja - Mulyachi Bhaji( Mooli ki Subji, White Radish Vegetable)

Mulyachi Bhaji(Radish Subji)

Radish is primarily used as salad along with carrot, mostly in northern parts of India. It is also used to make Paranthas, Subjis, Pickles, and Daals and used in combination with meat mostly in Himachali and Kashmiri Cuisines. Mostly people do not enjoy this strong smelling vegetable, and, even I did not enjoy it much during childhood. I like the way it was cooked as a vegetable by my grandmother and mother. It is a simple and quick recipe and tastes good too. For this recipe, you will require tender radish with fresh green leaves.

Ingredients

Radish (white) - One medium sized with fresh green leaves

Onion - One medium sized

Garlic - 10-12 cloves

Green Chilly - 1-2

Oil – 2 tablespoons

Salt – As per taste

Cumin – ¼ teaspoon

Carom seeds – ¼ teaspoon

Method

Wash radish well, remove peel and chop leaves and radish finely. Chop onion and crush garlic and chilly. Heat oil in a pan, add cumin and carom seeds. Add onion and let it caramelise. Add crushed garlic and chilly and, then add chopped radish and leaves. Add salt, stir well, cover with a lid and let it cook for 2-3 minutes on medium flame. Sprinkle little water if required, otherwise it will cook in its own juices.

This subji tastes good with bhakri (sorghum roti/bread), chapatti or as a side dish with daal-rice.

MyMusingsSangSpeak-Pet Puja -Moong Daal with Mooli

Moong Daal with Mooli

Ingredients:

Moong Daal Dhuli (split green gram) – 1 cup

Radish (mooli) – 100 gms(peeled and diced)

Water – 5 cups

Turmeric Powder – ½ teaspoon

Cumin Powder - ½ teaspoon

Asafoetida – A pinch

Salt- As per taste

Oil/Ghee – 2 tbsp

Mustard seeds – 1 teaspoon

Garlic- 1 teaspoon (crushed)

Green chillies – 2 nos

Curry Leaves – 10-12 nos

Coriander leaves chopped – 2 tbsp

Method:

Wash moong daal well and mix it with about 4 cups of water, turmeric, cumin powder, asafoetida and salt. Add radish pieces and pressure cook the daal (minimum 2-3 whistles). Once you remove the pressure, check the consistency of the daal, if you find it to be thick, you can add boiled water to it. For tempering (tadka), heat oil and add mustard seeds. Once the mustard seeds start spluttering add curry leaves, chopped green chillies and crushed garlic. Remove from fire, add this tadka to the cooked daal and boil the daal for about 2 – 3 minutes so that it takes the flavouring of the tempering. Finally add chopped coriander leaves and the daal is ready to be served.

Note – Many people do not like radish (mooli) because of its strong aroma. As a child, even I never relished radish much, but, I can guarantee that this mooli wali daal does taste good.