Name: Mooli Dry Sabji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 medium Radish (Mooli); from 2 medium radishes (tender leaves only) Radish Leaves; 1 medium, finely chopped Onion; 3-4, slit Green Chillies; 1 Tbsp Grated Coconut; a few, torn Curry Leaves; 2 Tbsp Oil; 1/2 tsp Mustard Seeds; 1/2 tsp Urad Dal; 1/2 tsp Cumin Seeds (Jeera); a pinch Hing (Asafoetida); to taste Salt; a pinch Haldi (Turmeric Powder)

Ready in

25 mins

Cuisine

Indian · North Indian

Prep Time

10 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~70 kcal

Recipe by GitasKitchen on YouTube

Recipe Summary

A simple and easy side dish made with fresh radish (mooli) and its tender leaves. This flavorful dry sabji is a perfect accompaniment for both rice and sambar, or roti and chapati, offering a healthy and quick meal option.

Adjust servings

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All Ingredients - Main Ingredients

Radish (Mooli) 2 medium
Radish Leaves from 2 medium radishes (tender leaves only)
Onion 1 medium, finely chopped
Green Chillies 3-4, slit
Grated Coconut 1 Tbsp
Curry Leaves a few, torn

All Ingredients - For Tempering

Oil 2 Tbsp
Mustard Seeds 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds (Jeera) 1/2 tsp
Hing (Asafoetida) a pinch
Salt to taste
Haldi (Turmeric Powder) a pinch

Tools You'll Need

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder

Step-by-Step Instructions

Step 1: Prepare Radish Leaves

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

Step 2: Prepare Radish

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

Step 3: Heat Oil

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

Step 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.

Step 5: Sauté Aromatics

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

Step 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.

Step 7: Cook Radish

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

Step 8: First Cook

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

Step 9: Add Radish Leaves

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

Step 10: Second Cook

Cover the pan again and cook for another , 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.

Step 11: Final Touches

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

Step 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.

Pro Tips

• Do not discard tender radish leaves; they are nutritious and can be used in the sabji.

• Choose tender radishes for the best texture and flavor in the sabji.

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