Mooli Ka Saag & Moong Dal Ki Sabzi
Enjoy this flavorful and nutritious stir-fry as a wholesome addition to your meal plan!

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Protein-Rich: Provides a substantial amount of protein, essential for muscle repair and growth.
Digestive Health: Moong dal is easy to digest and aids in gastrointestinal health.
Vitamin Boost: Radish leaves offer a significant amount of vitamins, promoting overall well-being.
Low in Fat: Ideal for weight management and maintaining healthy cholesterol levels.
Anti-Inflammatory: Spices used have anti-inflammatory properties which can reduce inflammation.
180 kcal
in 200g
Protein:
9g
Fats:
8g
Carbs:
22g
Cholesterol:
0mg
Sodium, Na:
250mg
Potassium, K:
500mg
Looking for a delightful and healthy Indian dish? Mooli Ka Saag & Moong Dal Ki Sabzi is a vibrant stir-fry that combines the earthy flavors of radish leaves with the protein-rich goodness of moong dal (mung beans). This dry sabzi is perfect for a quick meal and is packed with nutrients.
Ingredients
4
1 cup Moong dal
2 cups Mooli ka saag, Chopped
1 tablespoon Oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 tablespoon Ginger, minced
1 tablespoon Garlic, minced
1 piece Onion, Chopped
1 piece Tomato, Chopped
1 teaspoon Turmeric powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Garam masala
1 teaspoon Red chili powder
Salt as per taste
Tips
Soak the moong dal to reduce cooking time and enhance digestibility.
Adjust the spice levels according to your taste preference.
If the dish becomes too thick, you can add a bit of water to achieve the desired consistency.
Directions
Rinse the moong dal under cold water until the water runs clear.
Soak the dal in water for about 10 minutes, then drain.
In a large pot, add the soaked moong dal and 2 cups of water.
Bring to a boil, then reduce heat and simmer for 15 minutes or until the dal is soft.
In a pan, heat the oil over medium heat.
Add cumin seeds and mustard seeds; let them splutter.
Add minced ginger and garlic. Sauté until fragrant.
Add chopped onions and cook until golden brown.
Stir in the chopped tomatoes, turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder.
Cook until the tomatoes are soft and the spices are well blended.
Add the cooked moong dal to the pan with the spice mixture.
Stir in the chopped radish leaves (mooli ka saag) and cook for another 5-7 minutes, or until the leaves are tender.
Add salt to taste and mix well.
Serve hot with rice or roti.
Notes
Those with severe kidney issues should limit their intake of moong dal due to its high potassium content.
Individuals with thyroid problems should avoid radish leaves in large amounts due to goitrogenic effects.
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