Winter in Punjab isn’t complete without mooli sabji.
Mooli sabji is savory, sharp, and the most delicious thing you can wrap your roti around. Winter isn’t a happy place without winter sabjis. Winter sabjis are simple, warm, hearty, and just make you say, “Yum!” Mooli di sabji has always been one of my favorites. It’s so simple and yet rich in flavor. The radish is sharp and has a bit of spice and natural sweetness. The leaves are savory and have a hint of spice. And the spices all come together to add to the savory and earthy profile of the dish.
There are so many dishes that are synonymous with Punjab – the most famous being dishes like palak paneer or chole. But when you talk to a true Punjabi farm kid, they’ll tell you, the real money is dishes like kadhi, shalgam, sarson da saag, and this beauty here. They’re not commercial fare but rather what you ate every week. Like so many dishes born on a farm, when the profitable part of the crop was sold off, the farmers chose to make use of what was left. And that’s the case with sarson and mooli – the mustard and radish get sold off and the leaves are left to cook/stew and make delicious.
This recipe is so easy and fast. It’s perfect for a midweek dinner. You serve it with daal, roti, and raita. And the best part is, there isn’t much to mess up or make a mistake on. It’s very – throw it all in and wait for it to be done.
4 servings per container
- Amount Per ServingCalories107
- % Daily Value *
- Total Fat
- Saturated Fat 1.5g 8%
- Sodium 12mg 1%
- Potassium 201mg 6%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 2.1g
- Protein 1.5g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.