How to make Mooli Ki Sabzi- Mooli Ki Subzi
Prep time: 
Cook time: 
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Serves: 4-5
  • 4 Radishes (700 gms)-peeled and washed.
  • Radish green leaves -250 gms, washed and cleaned
  • 2 Large=150gms Onions-sliced into lengths
  • ½ cup=50gms grated fresh Coconut
  • ¼th Cup=50gms Chana Dal (Bengal Gram)-soaked in water for an hour
  • 3-4 Green Chilies-finely chopped
  • 5-6 Cloves of Garlic-finely chopped
  • 1-tsp Turmeric Powder
  • Salt
  • Cooking Oil
  1. We will cut each radish into small pieces so that it is easy to chop further. Chop into even sized small cubes. Ensure cubes are even-sized for more even cooking. Similarly, chop remaining radishes into cubes. Let's chop the leaves now. Form a bunch and chop finely.
  2. Let's now put the pan on heat. Heat 3-tbsp Cooking Oil in a Pan. Add chopped Garlic. Add chopped Green Chilies. Fry until Garlic turns brown in color. Now add sliced Onions and cook until it becomes soft and transparent. Cook on medium heat.
  3. Onions become soft in about 5 mins. Now, add Chana Dal. Drain the excess water. Cook Chana Dal with Onions. Cook on low heat. Add some Salt. Cook Covered.
  4. We have cooked Chana Dal for about 3 mins. It becomes slightly soft. It will get cooked completely with the vegetable. Add Turmeric Powder and cook for a min.
  5. Add chopped vegetable. Mix vegetables with all the ingredients. Cook Covered on low heat.
  6. We have cooked radish for 12 mins on low heat. It changes its color. Radish and the Chana Dal has become cooked now. Now we will add Salt to taste. Mix well. Always remember that salt must be added during last stages of cooking leafy vegetables.
  7. Add fresh grated Coconut. It imparts a sweet flavor to the dish. Remove from heat and serve hot.
  8. We have served Mooli Ki Sabzi with Nachni/Ragi Bhakri. You can also pack it in your lunch box with chapati/phulka.
Recipe by Kali Mirch - by Smita at