Radish Greens Recipe – Authentic Mooli Saag with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Radish Greens Recipe – Authentic Mooli Saag with Mustard Seeds

Hey everyone! If you’re anything like me, you’re always looking for ways to use every part of the vegetable – and radish greens are seriously underrated. I remember my grandmother always making this mooli saag when radishes were in season, and it’s a flavor I’ve been chasing ever since. It’s simple, comforting, and packed with nutrients. Let’s get cooking!

Why You’ll Love This Recipe

This radish greens recipe (or mooli ka saag) is a delicious way to enjoy the often-discarded leaves of the radish. It’s quick to make – ready in under 30 minutes – and bursting with earthy flavors. Plus, it’s a fantastic way to sneak in some extra greens! It’s a humble dish, but honestly, it’s one of my go-to comfort foods.

Ingredients

Here’s what you’ll need to make this flavorful mooli saag:

• 3 cups chopped radish (mooli)
• 1 cup radish leaves (greens)
• 2 onions
• 0.25 tsp turmeric powder (haldi)
• 0.75 tsp chili powder (lal mirch)
• Salt to taste
• 4 tsp oil
• 0.75 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)

Ingredient Notes

Let’s talk ingredients! Using the radish greens is key here – they have a slightly peppery, earthy flavor that’s just wonderful. Don’t throw them away when you buy radishes!

Mustard seeds are essential for that classic tadka (tempering) flavor. Black mustard seeds are traditionally used, and they really pop when they splutter in the hot oil.

Now, mooli saag recipes vary a lot by region. Some families add a touch of ginger-garlic paste, while others include a chopped green chili for extra heat. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your radish a good wash, peel it, and chop it into medium-sized pieces. Don’t forget the greens! Clean them well, discarding any thick stalks, and finely chop the leaves.
2. Now, quickly cook the radish greens in just a little bit of water. You just want to wilt them – about 2-3 minutes is perfect. Drain them and set aside. This helps reduce any bitterness.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s when you know the flavors are releasing!
4. Add the chopped onions and fry them until they turn translucent and slightly golden.
5. Time for the radish! Add the chopped radish, turmeric powder, chili powder, and salt to the pan. Give it a good mix, cover, and let it cook until the radish is tender. If it starts to stick, sprinkle in a little water.
6. Finally, stir in the cooked radish greens. Cover again and simmer for another 5 minutes, allowing all the flavors to meld together.
7. And that’s it! Your mooli saag is ready to serve.

Expert Tips

• Don’t overcook the radish greens – you want them to retain some of their vibrant color and texture.
• Adjust the chili powder to your liking.
• A pinch of asafoetida (hing) added with the mustard seeds can add a lovely depth of flavor.

Variations

• With Garlic: My friend Priya always adds 2-3 cloves of minced garlic along with the onions. It adds a wonderful aroma!
• Potato Addition: For a heartier saag, add a diced potato along with the radish.
• Spinach Boost: If you want to bulk up the greens, feel free to add a handful of spinach along with the radish greens.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chili powder to ¼ tsp or omit it altogether.
• Medium: Stick to the 0.75 tsp chili powder.
• Hot: Add an extra ¼ tsp of chili powder or a chopped green chili.

Festival Adaptation

This mooli saag is often made during Lohri and Makar Sankranti in North India, as radishes are in season during this time. It’s a warming and comforting dish perfect for celebrating the harvest.

Serving Suggestions

Serve this mooli saag hot with:

• Roti (Indian flatbread)
• Rice
• Parathas (stuffed flatbreads)
• A dollop of yogurt (optional)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are the health benefits of radish greens?

Radish greens are packed with vitamins A, C, and K, as well as calcium and fiber. They’re a nutritional powerhouse!

Can I use other types of radish for this recipe?

Yes, you can! White radishes are the most common, but you can also use red or black radishes.

How can I reduce the bitterness of radish greens?

Briefly cooking the greens before adding them to the saag helps reduce bitterness. You can also add a squeeze of lemon juice at the end.

What is the best way to store radish greens before cooking?

Store radish greens in a plastic bag in the refrigerator for up to 2 days.

Can this dish be made ahead of time?

Yes, you can make this dish a day ahead. The flavors actually develop even more overnight! Just reheat thoroughly before serving.