How to make Mooli ka saag/radish leaves sabzi
Mooli ka saag/Radish leaves is a very simple and delicious dish of saag. Often saag is made by grinding the leaves into a coarse paste and then cooking it with paneer or aloo. But the method of making this Mooli ka saag recipe is very different than any other recipes.
Saag, called in hindi, means leafy vegetable like methi/fenugreek leaves, palak/spinach, sarson saag/mustard leaves and many more. In India there are many varieties of saag and is mainly made in the form of dry sabzi or semi-solid consistency like Sarson ka Saag.
You can also try my other Sabzi/Side dish recipes
Methi Matar Malai/Fenugreek & Green peas curry
Dry sabzi is generally made by cooking the leaves with aloo/potato. My recipe of Mooli ka saag/Radish leaves is a dry sabzi with a different variation. So let’s see how to make this dish.
Ingredients:
- Mooli leaves or saag/ radish leaves – ½ kg
- Chopped onion – 1 medium
- Green chilli – 3 to 4
- Chopped garlic – 1 to 2 tsp
- Besan/chickpea flour – 5 to 6 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Jeera/cumin – 1 tsp
- Turmeric powder – ½ tsp
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Method:
- Wash the mooli leaves/radish leaves. Remove the stem if it is too thick.
- Blanch the mooli leaves/radish leaves (without chopping) in boiling water. Add some salt to the water so that the green color of the saag is maintained.
- Remove the leaves from the water and squeeze out excess water by pressing it with a fork or flat spatula.
- Chop the blanched mooli leaves roughly.
- Slit the green chilli into halves.
- Heat oil in a kadhai.
- Add jeera, green chilli and garlic. Let it cook for few seconds.
- Now add chopped onion and cook it till it is translucent.
- Then add turmeric powder and finally add the chopped mooli leaves/radish leaves.
- Mix all the ingredients and cook for a while.
- In entire process of making this dish we are not going to cover the vegetable with lid. Covering the vegetables will change the color of the sabzi and also the leaves releases more moisture. Both the things completely change the appearance, texture and taste of the sabzi/dish.
- Season with salt to taste and mix.
- Generally any green leafy vegetable releases water after adding salt. So at this stage we will add besan/chickpea flour.
- Now how much besan/ chickpea flour to add depends on the moisture the vegetable has. Fresh and small size leaves has more moisture as compare to large leafy vegetable. So start adding 2 to 3 tbsp of besan/chickpea flour and mix. See if the sabzi/vegetable is still moist add some more. Mix it gently. I added 5 to 6 tbsp of besan/chickpea flour.
- Adjust the salt and mix.
- Let the sabzi cook for 5 minutes.
- Serve the tasty Mooli ka saag when hot with plain chapati or bajre ki roti.
