%20(3).png)
As winter begins to set in across North India, people start preparing certain traditional dishes that truly bring out the flavours of the season. Today, we will explore a recipe from Punjab that uses radish along with radish leaves to create a delicious and healthy addition to your winter menu.
Radish is packed with Vitamin A, Vitamin C, Vitamin E and Vitamin B6 making it a powerful immunity booster. It is rich in dietary fibre enabling it to aid digestion and avoid constipation, which is a common problem in the winter months. Radish also has strong anti-congestion properties that help you fight colds and coughs in the chilly season. Moreover, the leaves of the radish plant are packed with vitamins, minerals and nutrients that give them powerful cholesterol lowering, diuretic and detoxification properties. In fact, food scientists say that the radish leaves contain more nutrients than the radish itself!
The dish we are making today is cooked in cold-pressed Mustard Oil which means that all the rich, invaluable nutrients in the radish and its leaves will be preserved even after cooking. That’s the beauty of Mustard Oil – it has a high smoking point of 250o C so all the nutrients in your food – and those in the oil too – remain intact.
In Punjab and other parts of North India, this traditional dish is called Mooli Sabzi and it has been a hot favourite across generations.
Here are the ingredients that you will require.
Ingredients for Mooli Sabzi
Radish (Mooli) with Leaves: 1 kilogram
Onion: 1, large
Green Chillies: 3
P Mark Mustard Oil: 4 tablespoons
Ginger (Adrak), grated: 4 tablespoons
Coriander (Dhania) Seeds: 1 teaspoon
Cumin (Jeera) Seeds: 2 tablespoons
Turmeric (Haldi) Powder: Half a teaspoon
Salt: to taste
The quantities mentioned above are for serving four persons. Adjust the quantities proportionately to suit the number of servings you require.
Preparation for Mooli Sabzi
Wash and coarsely chop the radish along with the radish leaves.
Puree the onion.
Finely chop the green chillies.
Use a mortar and pestle to grind the coriander seeds.
Method for Mooli Sabzi
Heat the Mustard Oil in a pan on Medium heat. When the oil reaches its smoking point and starts letting off whiffs of pungent white smoke that wafts gently across your kitchen, turn the flame down to Low.
Add the cumin seeds and sauté till the seeds begin to splutter.
Next, increase the flame to Medium and add the ginger. Continue to sauté for a couple of minutes.
Then add the turmeric, coriander seeds and salt – and continue to sauté for a minute or so.
Now add the onion puree and cook, stirring constantly, for around 5 minutes till the onion turns golden brown in colour.
Add the green chillies and stir the contents to mix well.
Finally, add the radish (along with the leaves) and stir well. Cover the pan and cook for around 10 minutes. At regular intervals, remove the cover and stir the contents. When the radish is well-cooked, turn the flame off.
Your Punjabi-style Mooli Sabzi is now ready. Serve it hot. Traditionally, this dish is eaten with Roti, Paratha or steaming hot rice. Eat to your heart’s content – because this dish is packed with health and nutrition benefits.
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/