Daikon Radish curry (dry)/ Mooli subzi
Diakon radish is commonly called Mooli (hindi)/ MooLa (marathi)/ MooLo (Goan, Konkani). It is commonly used to make parathas. In Goan cooking we use it in Daal. Some people run away from it as while cooking it gives strong aroma. Also not many people love eating this vegetable. But there are some like me who absolutely adore this vegetable. It is sometimes also eaten raw or in salads. Also it is a superfood.
Here I will be showing a very simple Moolya chi bhaji recipe which is in under 15 mins.
1 medium Mooli/ Diakon radish( greens also can be used)
For tempering (in that order)
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp methi/ fenugreek seeds
1 green chilli slit
1 dry red chilli broken in 2
5-7 curry leaves (optional)
1 pinch of hing/ asofoteida
1/4 turmeric powder
2 Tbsp Chana dal soaked (optional)
salt to taste
chopped coriander leaves to garnish
1 Tbsp oil
Time: 15 mins, Serves: 2
Clean and scrape lightly the Mooli. Chop into small pieces (so it gets cooked faster). If you also have the Mooli greens, great. Chop them too.
Heat oil. Temper with mustard seeds. Once they sizzle and start popping, carefully add cumin seeds, urad dal, methi seeds, chillies, curry leaves and saute for 15 sec till fragrant (but not burnt). Then add hing, turmeric powder and immediately Mooli. Stir and close for 2 mins. Then season with salt, drizzle water if sticking to bottom and cook for 12-15 mins till cooked, stirring frequently in between.
Once cooked, the Mooli should be tender, but not squishy. Garnish with coriander leaves n serve.
Best with parathas, chapati, phulkas.
Chana Dal can also added. I didn’t have it so didn’t use it. If using then pre-soak and half cook before adding). Add with Mooli and cook together.
Cheers,
M
