Mooli ki Sabzi (Sautéed Daikon)

I love Daikon or White Radish and it is very commonly used in Asian cooking. There is a recipe my Mom made which is one of my favorites. Daikon is great to eat at this time of the year as we transition into Spring. It’s a diuretic and helps us shed excess water weight or fluid retention. It dries up feelings of lethargy, sluggishness, or being “weighed down.” It also supports digestion and is anti-inflammatory and a laxative.

1.5 cup grated daikon
1/4 cup split yellow moong (soak in water for at least 1 hour)
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
1 chopped green chili
pinch of asafetida
Ghee or Sunflower Oil or EV Olive Oil
salt

You basically peel the skin off the Daikon and then grate it. Then you rinse the Daikon a couple times. You add some oil to a pan and when it’s heated, you add mustard seeds, cumin seeds, turmeric, asafetida, chopped chili, and salt. I love watching the seeds pop while being careful to not burn them! Then, you add the Daikon and mix everything well. At this point, you could add the chopped greens from the daikon along with rinsed split yellow moong. You close a lid over it and cook until tender for 10-15 minutes. You can eat with homemade rotis or by itself as light and cleansing dish.