Mooli (Radish) in general is a low calorie root vegetable and is a good source of vitamin C to some extent. It is advised to include it in our daily diet. There are many ways of cooking radish and it differs from one region to the other.
I have already posted Mooli Paratha, Mooli sabzi with dried lentil dumplings in Bengali style, Mooli Dal and Mooli Soup.
Today I combined Mooli and Rajma and cooked in an easy stir fry method which works absolutely fine as a side dish with chapattis. I used mustard oil but any oil is okay. It is a simple nutritious homemade style recipe with very little spices.
As I personally like garlic, I gave a tempering of kalonji (nigella seeds), garlic, green chilies, asafoetida and finished it off with coriander leaves for an absolutely refreshing flavour.
- 2 radish, chopped into small cubes
- 1/2 cup rajma (kidney beans), soaked overnight
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2-3 green chilies, slit
- 1/4 tsp. asafoetida (hing)
- 1 tsp. garlic, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 cup coriander leaves, chopped
Boil the rajma in enough water for 25-30 minutes on low flame after the first whistle. Drain the water (which can be used later) and keep aside.
Heat oil in a pan and temper with the kalonji. Saute for a few seconds. Add the salt chilies and garlic. Saute till it changes colour.
Add the asafoetida, chopped radish, salt and turmeric powder. Fry on low flame till they turn soft. Sprinkle water if necessary.
When done, add the boiled rajma and the coriander leaves and give it a mix. Serve as a side dish with chapattis or rice.
Heat oil in a pan and temper with kalonji.
Add the garlic, and green chilies. Saute till the garlic changes colour.
Add the chopped radish, asafoetida, salt and turmeric powder.
Cook, covered on low flame. Sprinkle water if necessary.
When done, add the boiled rajma and ......
coriander leaves. Mix well and serve.