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    White Radish with Chopped Radish Greens MOOLI SABJI

    A classic North Indian radish stir-fry, this dish gets its character from whole cumin, coriander, and ajwain seeds, plus a final splash of lime and a hint of sweetness. Mustard oil is typical in Kashmir, while peanut oil is more common in Punjab; ghee works beautifully as well. The flavor will vary depending on the radish you choose—white icicle, red round, mooli/daikon, or any fresh garden radish with good greens. If your radishes come without tops, substitute fresh Swiss chard, spinach, mustard greens, or kale. If you can find true mooli at an Indian or Chinese market, use it for the best flavor.

    Timing
    Preparation: about 15 minutes
    Cooking: 15–20 minutes
    Serves: 4

    Ingredients

    • 6 medium white icicle radishes (about 8 oz / 230 g), or 18–20 medium red round radishes, or 4 medium mooli/daikon radishes

    • 8 oz / 230 g radish greens, Swiss chard, spinach, or kale, washed, trimmed, and chopped

    • 1 tsp (approx. 0.1 fl oz / 5 ml) cumin seeds

    • 0.5 tbsp (approx. 0.25 fl oz / 7 ml) coriander seeds

    • 0.1 tsp (approx. 0.02 fl oz / 1 ml) ajwain seeds

    • 3 tbsp (approx. 1.5 fl oz / 45 ml) ghee, mustard oil, or peanut oil

    • 0.5 tsp (approx. 0.1 fl oz / 2 ml) turmeric

    • 0.1 tsp (approx. 0.02 fl oz / 1 ml) cayenne pepper or paprika

    • 2 tsp (approx. 0.3 fl oz / 10 ml) maple syrup or brown sugar

    • 1 tsp (approx. 0.17 fl oz / 5 ml) salt

    • 2 tsp (approx. 0.3 fl oz / 10 ml) fresh lime or lemon juice

    Instructions

    1. Wash and trim the radishes. Peel long varieties if needed. Cut white radishes into roughly 0.25-inch (6 mm) dice; slice round radishes thinly. Put the radishes in a steaming basket, layer the greens on top, and steam for up to 15 minutes, or until everything is tender-crisp.

    2. Mix the cumin, coriander, and ajwain seeds in a small bowl. Heat the ghee or oil in a large heavy nonstick pan over high heat. When hot—but not smoking unless you are intentionally smoking mustard oil—add the seed mixture. Let the spices fry until they deepen in color.

    3. Immediately add the steamed radishes and greens. Stir in the turmeric, cayenne or paprika, and the sweetener. Lower the heat to medium and fry for 4–5 minutes.

    4. Remove from heat, add the salt and the lime or lemon juice, and toss well to combine. Serve warm.