Winter is coming and so is the season to indulge in radish or mooli dishes from around the country. But whenever you do go to the market to buy fresh mooli, most vendors sell those green leaves on top as well. Known as mooli saag or radish greens, this part of the mooli plant usually goes to waste as either the sellers or the buyers end up cutting them off and throwing them out. This is a massive waste in terms of both flavour and nutrition, because radish greens are actually packed with both.
The fact is, most people throw radish greens out because they are either bitter or too peppery to eat. And yet, across India, traditionally, there are plenty of recipes that are cooked up to utilise these greens. This is not only because mooli saag is considered to be a delicacy like many bitter foods in India, including bitter gourd and neem leaves, but also because food wastage is simply not in our DNA.
Instead, many methods have been devised since time immemorial across India and the world too, to use up radish greens or mooli saag. Cost-effective, sustainable, nutritious and delicious, these traditional recipes for radish greens are very easy to make, and easier still to relish at home. So, this winter, don’t throw out those mooli saag. Make these seven creative dishes using radish greens for a new twist of flavours.
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Mooli Moong Dal
A favourite in North India, mooli moong dal is a simple twist on the more popular palak dal or spinach cooked with lentils. To make this dish, radish greens are washed and finely chopped, then boiled along with moong dal, turmeric powder, salt and red chilli powder. A tadka of cumin seeds, onions, tomatoes and other spices is also often added to this dal.
Radish Greens Pesto
A great desi alternative to the Italian pesto, this one utilises the pepperiness of radish greens to the hilt. Combine the radish greens with olive oil, garlic, cheese, nuts and lemon juice and blitz it all together to get a coarse pesto that works well not only with pasta and pizza, but also with Indian dishes like roti and parathas. You can also add some coriander leaves or basil leaves if the taste is too strong.
Mulo Shaak
A simple and traditional dish from Bengal, versions of Mulo Shaak are also cooked in Maharashtra and Punjab. Mulo Shaak is made by finely chopping the radish greens and stems, then cooking them in a tempering of dry red chilli, panch phoron and mustard oil. Add a bit of turmeric powder, ghee and lemon juice also elevates the flavour of the dish and you can relish it with rice.
Radish Greens Salad
Winter is the perfect time to indulge in a green salad that uplifts the mood, so why not try one with radish greens too? Soak the mooli saag in lemon water or vinegar water for an hour to get rid of extra bitterness, then drain, chop and add to a salad of cucumber, tomatoes, chickpeas and more. Add a vibrant vinaigrette or dressing to enhance the taste of the salad.
Mooli Patte Ki Chutney
Radish greens can add a great twist of taste to the age-old and boring chutney found across India. All you need to do is wash and chop the mooli saag and place it in a grinder jar with some coriander leaves, garlic, green chillies, lemon juice and salt. Blitz everything together to make a zingy, peppery chutney that can be enjoyed with everything from pakoras to parathas.
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Radish Greens Soup
A green and vibrant soup is always perfect for fall and winter months, so why not try one with radish greens too. Just cook the greens with onions, garlic and maybe some peas, add plenty of herbs like coriander and dill, add broth and cook the broth. Then, grind it all up to get a smooth, green soup that sings with the flavours of mooli saag.
Mooli Patte Ka Pakora
Nothing can be as simple as making a pakora with mooli saag, and this one proves it. Popular across North India, this pakora variety is made by chopping up mooli saag and combining them with gram flour, turmeric powder, green chillies, red chilli powder, asafoetida, garam masala, salt and water to make the perfect batter. Fry the pakoras with batter and enjoy with some mooli ki chutney during your next tea-time.