Step-by-Step Instructions

1. 1.Prepare Radish Leaves

   Wash the tender radish leaves thoroughly and finely chop them. Discard any tough stalks.

2. 2.Prepare Radish

   Trim the top and bottom of the radishes, peel them, and then chop them into small, uniform pieces.

3. 3.Heat Oil

   In a pan, heat 2 tablespoons of oil over medium heat.

4. 4.Add Tempering Spices

   Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of urad dal, and 1/2 teaspoon of cumin seeds. Let them splutter and turn golden.

5. 5.Sauté Aromatics

   Add 3-4 slit green chillies and 1 finely chopped onion. Sauté for 2-3 minutes until the onion turns translucent.

6. 6.Add Spices

   Add a pinch of hing (asafoetida), salt to taste, and a pinch of haldi (turmeric powder). Mix well to combine the spices with the sautéed aromatics.

7. 7.Cook Radish

   Add the chopped radish pieces to the pan. Mix thoroughly with the spices and other ingredients.

8. 8.First Cook

   Cover the pan with a lid and cook for approximately 5 minutes over medium heat until the radish is about 50% cooked and has released some water.

9. 9.Add Radish Leaves

   Open the lid, add the finely chopped radish leaves, and mix them into the partially cooked radish.

10. 10.Second Cook

    Cover the pan again and cook for another 5 minutes, or until both the radish and leaves are tender and all the water has evaporated. No additional water should be needed as the vegetables release their own moisture.

11. 11.Final Touches

    Remove the lid. Add 1 tablespoon of grated coconut and a few torn curry leaves. Mix everything well for about 1 minute.

12. 12.Serve

    The Mooli Dry Sabji is now ready to be served hot. It pairs wonderfully with rice and sambar, or with roti and chapati.