Mooli or Moolo/Daikon as we say in Bengali is the Diakon Radish, it belongs to the same family as the salad radish, except Moolo looks like a white carrot. Winter is the season for it in India. In Bengali cooking we add a little bit of the moolo to many mixed vegetable dishes, like the Chochori. In the early winter months of November, December the mooli is sold with its green leaves attached, the Moolo Saag ( leaves) is used to make a very delicious dish. The root or the white part is used to make Mooli Parathas or in mixed vegetable dishes, or eaten in salads.
Recipe for Moolo /Mooli Saag
Moolo/Mooli saag ( Daikon leaves) chopped. 4 cups
Mooli/ Mooli ( white part) chopped 1
Piaj (onion) chopped 1/2 cup
Kalonji / kalo jeera/ Nigella 1/4 teaspoon
Hara Mirchi/ kancha lonka (Green chilies) chopped 1 Tablespoon
Namak/ Noon (Salt)1/2 teaspoon
Sarso Tel/ Sorshe tel (Mustard oil ) 3 Tablespoon
Lehsun/ rosun (Garlic) chopped 2 teaspoons
Wash the Leaves well, and chop them. Add a chopped moolo/radish too.
You will need, some chopped garlic, chopped chilies, and Kalonji (Nigella seeds). Also chopped onion, and salt and mustard oil
Before adding the saag to the pan you have to fry the onion, garlic and chilies in the mustard oil. Onions should become translucent, not brown.
Method
Heat a pan or Kadai/wok and add the mustard oil.
Add the Kalonji, fry a bit then add the chopped garlic, stir fry for a minute or so
Add the chopped onions and green chilies to the pan and fry till the onions are translucent but not brown.
Add the chopped saag ( leaves) and moolo.
Sprinkle the salt on the saag and stir well
Cover and cook on low heat till the saag and the moolo pieces are soft .
Remove the lid and dry out the water that may still be in the pan. Stir fry well
Transfer to a serving dish. I like to eat this saag with steamed rice.
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