Palak Mooli | Spinach with Radish

I’d heard of Aloo Palak and Aloo Methi, but never of Palak Mooli. Over lunch, one Rajasthani colleague mentioned that they make palak mooli. I generally make mooli sabzi with its own greens, but never with any other greens. The greens mellow down the spiciness of the mooli. But finding fresh mooli with its own greens is quite a task in Bangalore. The only people who sell it are the ones with the carts. If you buy mooli from supermarkets, then they definitely won’t have the greens. This sabzi works well then. I immediately picked up mooli and palak the next day and decided to give it a try. I must say I like this more than the Aloo Palak…

Palak Mooli | Spinach with Radish

A Rajasthani dry curry made with white radish and spinach

Recipe Type:  Side
Cuisine:          Indian / Rajasthani
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:

1 Mooli / White Radish / Daikon(longer than 6 inches, else, you may need 2 small ones)
2 Cups Palak / Spinach
1 Onion
1 Tomato
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
2 cloves Garlic
1/2" piece Ginger
1/2 tsp Turmeric powder
1-2 tsp Red Chilli powder
1/2 tsp Amchur powder(Optional)
Salt

Method:

• Chop the onion finely.
• Crush the garlic and ginger and chop finely ( or grate them )
• Wash the palak leaves and chop them finely.
• Peel and cut the mooli. I slit the mooli lengthwise twice and then cut into slices.
• Heat oil in a pan, add the mustard seeds.
• Once they splutter, add the cumin seeds.
• Once the cumin seeds brown, add the onion, ginger and garlic.
• Fry until the onions are slightly browned.
• Chop the tomato and add to the oil.
• Fry for 1-2 mins until the tomatoes have softened.
• Add the mooli and the palak.
• Add the turmeric powder and red chilli powder, mix well.
• Cover and cook until the mooli is done.
• Add salt and amchur powder.
• Mix well.
• Serve hot with rotis.

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