Mulyachi Bhaji – Goan Style Mooli Ki Sabzi
Description:
Mulyachi Bhaji, also known as Goan-style Mooli Ki Sabzi, is a flavorful and nutritious dry vegetable dish that brings the goodness of radish (mooli) and moong dal (yellow split lentils) to your table. Popular in both Maharashtra and Goa, this vegetarian dish is often served for lunch or dinner and pairs beautifully with chapati or rice for a wholesome meal. The slight sweetness from jaggery, combined with the subtle heat from green chilies, creates a perfect balance of flavors that’s both hearty and satisfying.
Cuisine: Maharashtrian, Goan
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish), including greens | 2 medium-sized radishes |
| Yellow Moong Dal (Split) | 1/4 cup |
| Water | 1/2 cup |
| Green Chillies, split vertically | 2 |
| Fresh Coconut, grated | 1/2 cup |
| Jaggery, grated | 15 grams (adjustable) |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3
Instructions
-
Prepare the Radish and Dal:
Start by thoroughly washing and finely chopping the radish along with its greens. Set them aside. In a separate bowl, wash and soak the yellow moong dal for about 30 minutes. -
Cook the Mooli and Moong Dal:
Heat a saucepan over medium heat. Add the chopped radish along with the moong dal. Season with salt and pour in the water. Stir gently, cover the pan, and cook for about 15-20 minutes until both the dal and radish become soft and tender. -
Add Flavorings:
Once the radish and dal are soft, add the split green chilies, grated coconut, and jaggery to the pan. Mix everything thoroughly so that the jaggery melts and infuses its sweetness into the dish. Continue cooking on low heat for another 5-10 minutes, allowing the flavors to meld together. -
Final Touch:
Once the Mulyachi Bhaji is cooked and the jaggery has dissolved, remove the pan from the heat. Stir the dish one final time and taste for salt adjustment, if needed. -
Serve:
Transfer the Mulyachi Bhaji into a serving bowl. This dish pairs wonderfully with Khandeshi Dal, Phulka, and a side of Palak Raita for a complete and satisfying weekday meal.
Tips for the Best Mulyachi Bhaji:
- Moong Dal: Make sure to soak the moong dal for at least 30 minutes. This helps in softening the dal, making the dish creamy and smooth once cooked.
- Jaggery: Adjust the amount of jaggery depending on your preference for sweetness. You can also skip jaggery if you prefer a more savory version of the dish.
- Green Chilies: The green chilies add a nice heat, but you can reduce their quantity if you prefer a milder taste.
This Mulyachi Bhaji is not only a wholesome and nutritious option for lunch or dinner but also a dish that brings a comforting, homey feel to the table with its light sweetness and earthy flavors. Enjoy this Goan-style delight that’s perfect for both busy weeknights and relaxed weekend meals.
