MOOLI KI BHUJJI
Stir Fried Radish Greens Moong or Masha, as it was
called in the Vedic period, is the most nourishing and easily digested of all
lentils, according to Ayurveda. It has the ability to balance all three doshas and
detoxify the system while setting it right
6-8 medium-sized white radishes with leaves (mooli) Salt to taste (namak) ¼ tsp carom seeds (ajwain) 1 whole red chilli (lal mirch) A pinch of asafoetida (hing) A pinch of dried mango powder (amchur) 1 tbsp oil, preferably mustard oil (rai ka tel) METHOD
1. Remove the radish leaves and wash well in running water. Discard any leaves that have turned yellow or are damaged. Drain and chop finely.
2. Peel 2-3 radishes and chop into small pieces (keep the rest to use in parathas/ baingan-mooli etc).
3. In a pressure cooker, steam the chopped leaves and radishes with a pinch of salt (1-2 whistles). When cool, remove and squeeze out the excess water. Set aside.
4. In a kadhai, heat the oil and add the ajwain. Once it splutters, add the asafoetida and red chilli. Give a quick stir and add the steamed radish and leaves. Stir to mix the spices and vegetable and cook on medium heat for about 4-5 minutes.
5. Adjust the salt and add the amchur powder. Mix well and serve hot.
Radish enhances the digestion and is thus served grated with ginger, lemon juice and salt, as an accompaniment to meals