Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal

 Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal 

Mooli patte ki dal is quick, easy, simple, delicious and healthy Indian curry. These leaves are very nutritious as they are a good source of vitamin C, vitamin A and calcium. These leaves are low in calories. It can be served with rice, chapati or paratha. This dish is prepared by cooking mooli leaves with yellow moong dal and then tempered with sauted onion, tomato and flavoured spices.

Ingredients to boil - 

1/2 cup yellow moong dal (wash & soak for 10 minutes)

2 cup finely chopped radish leaves

To taste salt

1/2 tsp turmeric powder

4 cups water 

For tempering -

1 tbsp mustard oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp grated ginger

1 tsp garlic minced

1 green chilli grated

1 onion chopped

1/2 cup tomato puree

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp chat masala 

For garnish

3 tbsp coriander leaves chopped

As needed butter 

Method
1. Add dal, radish leaves, salt, turmeric powder in pressure cooker.

2. Add water and close the lid. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

3. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

4. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame stirring in between till tomato puree is properly cooked. 

5. Add cooked mooli leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

6. Add coriander leaves and mix. 

7. Transfer to a serving bowl and add butter. Mix well and serve with salad, curd, chapati, paratha or rice.

Method with step photos

1. Add dal, radish leaves, salt, turmeric powder in pressure cooker. 

2. Add water and close the lid. 

 3. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

4. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

5. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame.

6. Stir in between till tomato puree is properly cooked. 

7. Add cooked radish leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

8. Add coriander leaves and mix. 

9. Transfer to a serving bowl and add butter. 

10. Serve with salad, curd, chapati, paratha or rice.

11. Serve hot.

Cook, Click & Post before you have a toast! 

Methi mooli saag/ Methi mooli ki sabzi

 Methi mooli saag/ methi mooli ki sabzi 

Methi mooli saag is a North Indian dish. It is quick, easy, flavourful and healthy dish. This dish is prepared during winters using mooli (radish/ daikon radish), methi (fenugreek leaves) and packed with flavoured spices.

Ingredients

3 cups chopped radish/ mooli

4 cups chopped methi leaves/ fenugreek leaves

2 tbsp mustard oil

1/2 tsp cumin seeds

To taste salt

1/2 tsp red chilli powder

1/2 tsp garlic powder

1/2 tsp coriander powder

1/2 tsp ajwain

1 tbsp butter

Method 

1. Heat oil in a wok. Add cumin seeds and let it splutter for a second. Add chopped mooli. Mix well and cook on high flame stirring in between till golden. 

2. Add chopped methi leaves. Mix well on slow flame. Add salt, red chilli powder, coriander powder, garlic powder and ajwain. 

3. Mix well on slow flame. Cover and cook on slow flame stirring in between. Open the lid and add a splash of water. Mix and cook until mooli and leaves are soft or cooked properly. 

4. Add butter and mix well. Switch off the flame.

5. Transfer to a serving bowl. Serve hot with makki ki roti, pickle and raita.

Method with step photos 

1. Heat oil in a wok. Add cumin seeds and let it splutter for a second. Add chopped mooli. Mix well and cook on high flame stirring in between till golden.

2. Add chopped methi leaves. Mix well on slow flame. Add salt, red chilli powder, coriander powder, garlic powder and ajwain. 

3. Mix well on slow flame. 

4. Cover and cook on slow flame stirring in between. Open the lid and add a splash of water. Mix and cook until mooli and leaves are soft or cooked properly.

5. Add butter and mix well. Switch off the flame.

6. Transfer to a serving bowl. Serve hot with makki ki roti, pickle and raita.

Cook, Click & Post before you have a toast!