Mooli Bhurji Recipe: A North Indian Delight
Mooli Bhurji, a flavorful and nutritious dish hailing from North Indian cuisine, captures the essence of simple yet satisfying meals. With its vibrant ingredients and health benefits, this vegetarian dish not only serves as a delicious accompaniment but also makes for a wholesome dinner option. Here’s how to prepare this delightful recipe, perfect for a weekday meal with your family.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli/Mullangi (Radish) | 1 cup, chopped |
| Mooli Ke Patte (Radish Greens) | 3 cups, chopped |
| Green Chillies | 4, finely chopped |
| Mustard Oil | 2 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Ajwain (Carom Seeds) | 3/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | 2g |
| Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Fat | 5g |
| Sodium | Varies by salt |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 15 |
| Total Time | 35 |
Servings
| Servings | 4 |
Instructions
To begin preparing the Mooli Bhurji, first, wash the radish and the greens thoroughly to remove any dirt or grit. Once cleaned, peel and finely chop the radish, ensuring you maintain its crisp texture, and do the same with the fresh radish leaves.
Next, heat the mustard oil in a wok over medium heat until it reaches a shimmering point, which indicates that it is ready for cooking. Add the mustard seeds to the hot oil; once they start to splutter and release their nutty aroma, introduce the ajwain (carom seeds), followed by a pinch of asafoetida (hing) and turmeric powder, along with the finely chopped green chillies. This aromatic blend will form the flavorful base of your dish.
Once the spices are fragrant, add the chopped radish and radish greens to the wok. Season generously with salt, as this will enhance the natural flavors of the vegetables. Sauté the mixture, allowing it to cook on medium flame, while stirring occasionally. As the radish cooks, it will start to release its moisture, which is crucial for achieving the right texture.
Continue to cook the vegetables until they are tender and most of the water has evaporated, ensuring that the flavors meld beautifully. The vibrant green of the leaves and the white of the radish will create a visually appealing dish that is as appetizing as it is nutritious.
As a final touch, sprinkle the amchur (dry mango powder) over the cooked mixture and stir well to combine, adding a delightful tang that balances the dish. Once everything is mixed thoroughly, switch off the stove.
Mooli Bhurji is best served hot and pairs wonderfully with Panchmel Dal and Phulkas, making for a complete and satisfying meal that showcases the beauty of vegetarian cooking. This dish not only brings comfort but also nourishes the body, embodying the principle that cooking is indeed love made visible. Enjoy this vibrant culinary creation with your family and revel in the shared joy of good food!
This Mooli Bhurji recipe encapsulates the essence of North Indian home cooking, blending simplicity with flavor, and is sure to become a cherished addition to your culinary repertoire.
