Radish greens dal recipe is an easy Indian style curry of radish greens with lentils. Radish greens and split yellow lentils / moong dal come together in this simple dish.
I was able to get hold of some radishes with their leaves and got to make this curry. This dish can be served with rice or rotis / chapathis.
Radish leaves are edible and have a peppery taste. They remain fresh for only a couple of days in the refrigerator.
They are nutritious as they are a great source of vitamin C and vitamin A. These leaves are also a good source of calcium and are low in calories.
Radish greens do have a slightly bitter taste. Combining them with lentils does mask the bitterness slightly. So next time don’t throw away the radish leaves and instead try this delicious dal.
For other dal recipes do check out
Lets move on to this easy radish leaves dal recipe.
Radish Greens Dal | Mullangi Keerai Kootu Recipe
Radish Greens Dal recipe
Ingredients
- 2 cups chopped radish leaves
- 1/2 cup moong dal / split yellow lentils / pasi paruppu
- 1 small onion
- 1 small tomato
- 2 green chillies
- 1/2 tsp finely chopped ginger
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds / jeera
- A few curry leaves ( optional )
- 1 tbsp oil
- Salt to taste
Instructions
- Wash the radish leaves thoroughly. Then finely chop the washed leaves and set aside.
- Wash moong dal. Pressure cook the dal with 1 1/2 cups water along with salt and turmeric powder for 2-3 whistles.
- Once the pressure gets released, mash the cooked dal slightly.
- Meanwhile, finely chop onions and tomatoes. Slit the green chillies lengthwise.
- Heat oil in a pan. Add mustard seeds. When mustard seeds splutter, add cumin seeds.
- When cumin seeds start to crackle and slightly change color, add in the chopped onions, chopped ginger, slit green chillies and curry leaves.
- Saute till onions turn light brown in color.
- Then add in the chopped tomatoes and fry for a minute.
- Add the chopped radish leaves and salt.
- Cover with a lid and cook on medium low flame for 2 minutes.
- Now add the cooked dal along with 1/2 cup water.
- Let the dal cook on a medium low flame for 4-5 minute or until the gravy reaches desired consistency. Remove from heat.
- Radish greens dal is ready to be served hot with rice or rotis.
Notes
- Moong dal gets cooked fast. So instead of pressure cooking moong dal you can even cook it with enough water and then use in the recipe.
vibha says
very easy and nice curry , feeling to try …
veenashankar says
looks so comforting
Jiya Jesh says
Thank you Veena..
Mira says
I harvested loads of radish leaves today and I was cooking it the usual way then I thought of checking for an indian recipe so the final result will be this green dal. Can’t wAit to taste
Devika says
Delicious. I made this today with homegrown radish.
Jiya Jesh says
Thanks for the feedback Devika. Glad you liked it!
Ksha S says
Easy to make and simply delicious, Wow! I love the complex flavors of this dish. This will become one of my favorites to make and serve! Thank you so much for this fabulous recipe!
Jiya Jesh says
Thanks Ksha, glad you like it!
eric says
I’ve tried this recipe twice and it was delicious both times! I’m so glad to have found a great use for radish greens!!
Jiya Jesh says
Thanks for letting me know! so glad you liked it.
MN says
Can you use garden radish greens or does it have to be daikon radish?
Jiya Jesh says
Yes, you can use the greens of any variety of radish.
Lisa says
This was delicious! I had to make some big substitutions (#CovidCooking). I had no dal, so I just skipped that, but added the tumeric to the greens. I also had no mustard seeds, so used fennel seeds (which I know are very different), but added 1/4t ground turmeric to the greens when I put in the tomato.
Served over a baked sweet potato. Wonderful and healthy! I
Also, in case anyone out there is in a similar situation, my greens were _not_ in very good condition, but there were a lot and I didn’t want to throw them away, so did some Googling and found this great site. Thank you so much!
Jiya Jesh says
Thank you so much for sharing!