Muli ki sabzi recipe | how to make mooli ki bhurji | indian vegan radish recipe

09 Dec Muli ki sabzi recipe | how to make mooli ki bhurji | indian vegan radish recipe

Last Updated on February 12, 2021 by blessmyfoodbypayal

Muli ki sabzi recipe | how to make mooli ki bhurji | indian vegan radish recipe with step wise pictorial and video method.

Muli ki sabzi recipe | how to make mooli ki bhurji | indian vegan radish recipe is something which is prepared almost in every Indian kitchen with the arrival of radish.

This Punjabi recipe, being very easy, is just amazing in taste and you can have it either in breakfast, lunch or dinner with phulka or paratha. Radish is extensively used in salads and who doesn’t know about most famous and favourite of all breakfast recipe, ‘mooli paratha‘. Due to these two reasons, radish/muli is usually kept almost in every refrigerator and at times when you are confused what to cook, or feeling lethargic about cooking or there’s nothing else in the pantry to cook, this recipe of muli ki sabzi appears as a salvage.

Muli/radish is sold in the market both with its leaves intact and without leaves. Mooli without leaves is fine if you are buying to make salad or paratha but if you have plans to make mooli ki bhurji, then go for muli with leaves.

This indian vegan radish recipe is being made in our house since ages in a simple way but the idea of adding moong dal came from a friend to whom we recently visited. This simple yet effective tip works good for us and it added taste in the form of crunch to our simple soft & mushy kind of sabzi.

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Step wise pictorial method of muli ki sabzi recipe

1. Peel, cut & wash mooli & it’s leaves. Keep aside.
2. Heat mustard oil in a pan till it reaches smoking point. Off the flame and let the temperature of oil come down a bit.
3. Switch on the flame to low and add asafoetida, carom seeds, whole red chilies, moong dal & ginger paste & saute till dal turns golden brown.
4. Add turmeric, red chilli powder, salt, garam masala & saute.
5. Add muli with leaves and mix.
6. Put the lid on the pan & cook for 5 minutes.
7. Remove the lid and let mooli cook on low flame uncovered. Do stir between every short interval.
8. When the muli turns soft, mash few of the mooli chunks and it is done.

Enjoy warm with chapati.

NOTES

1. Before adding leaves, make sure they are fresh and worth using. Otherwise muli can be cooked alone too, although muli ki sabzi without leaves has not that impact in terms of taste. Better use ‘only muli’ for the purpose of making muli ka paratha.
2. Moong Dal is added to bring crunch in the sabji which is optional. However few crunches in every bite feels good.
3. You need not to add water while cooking muli because mooli is having a high water content and muli cooks in its own water. But in case if you feel that water in muli has completely evaporated & mooli is still undercooked, add few spoons of water and cook till muli turn completely soft & finally cooked.
4. If you are left with some sabzi after finishing your meal, the leftover mooli ki bhurji can be used to make muli ka paratha. Just mash the sabji little bit, add few spices and go for mooli ka paratha.
5. Green veggies are cooked with lid off so that they don’t loose their colour. This increases the cooking time so you can cook it altogether with lid on, if in a haste.

Muli ki sabzi recipe – recipe card

Muli ki sabzi recipe | how to make mooli ki bhurji | indian vegan radish recipe

blessmyfoodbypayal

Muli ki sabzi recipe made in punjabi dish usually made in winters and can be cherished in breakfast, lunch or dinner with phulka or paratha.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian, punjabi

Servings 4

Ingredients

  

• 2 radish/muli with leaves
• 1/2 tsp Carom seeds/ajwain
• 2 tsp moong dal optional
• 1/2 tsp red chilli powder/lal mirch
• 1/2 tsp garam masala
• 1/4 tsp Turmeric/haldi
• 1/2 tsp ginger paste
• 2 whole red chillies dry
• 1/4 tsp Asafoetida/hing
• 1 tbsp Mustard oil

Instructions

 

• Peel, cut & wash mooli & it's leaves. Keep aside.
• Heat mustard oil in a pan till it reaches smoking point. Off the flame and let the temperature of oil come down a bit.
• Switch on the flame to low and add asafoetida, carom seeds, whole red chilies, moong dal & ginger paste & saute till dal turns golden brown.
• Add turmeric, red chilli powder, salt, garam masala & saute.
• Add muli with leaves and mix.
• Put the lid on the pan & cook for 5 minutes.
• Remove the lid and let mooli cook on low flame uncovered. Do stir between every short interval.
• When the muli turns soft, mash few of the mooli chunks and it is done. Enjoy warm with chapati.

Video

Notes

1. Before adding leaves, make sure they are fresh and worth using. Otherwise muli can be cooked alone too, although muli ki sabzi without leaves has not that impact in terms of taste. Better use 'only muli' for the purpose of making muli ka paratha.
2. Moong Dal is added to bring crunch in the sabji which is optional. However few crunches in every bite feels good.
3. You need not to add water while cooking muli because mooli is having a high water content and muli cooks in its own water. But in case if you feel that water in muli has completely evaporated & mooli is still undercooked, add few spoons of water and cook till muli turn completely soft & finally cooked.
4. If you are left with some sabzi after finishing your meal, the leftover mooli ki bhurji can be used to make muli ka paratha. Just mash the sabji little bit, add few spices and go for mooli ka paratha.
5. Green veggies are cooked with lid off so that they don't loose their colour. This increases the cooking time so you can cook it altogether with lid on, if in a haste.

Keyword muli bhaji, muli ki sabzi, radish stir fry