Moola Bhaji
Moola. Mooli. White radish. Daikon. To me, I thought this was just like a giant radish which should be chopped up into salad and eaten raw! 🙂
With a slightly milder taste than the traditional round pink radishes, this was a vegetable I’d often seen but never really given any thought. Hah… well! how mistaken was I! Little did I know that mooli is used a lot in Asian cookery. On one of my cooking-with-friends days, this was suddenly remembered, created and was a very tasty lunch! 🙂 This particular friend of mine brought the mooli with her from the local Sri Lankan shop and once it was all chopped up, this dish was quickly created (and devoured)! Yum! Another vegetable to add to my regulars 🙂 This dish I am told is a traditional Bengali dish… although of course being Life Diet Health it’s had a few healthy tweaks! 🙂 The word ‘bhaji’ to me makes me think of onion bhajis and the crisp batter this entails but, ‘bhaji’ actually just means ‘fried’! 😛 🙂
Gather
- 1 mooli – long white radish (approximately 270g)
- 5-10g coconut oil
- 1/4 teaspoon salt (we used Pink Himalayan)
- 1 teaspoon curry powder
- 1/2 teaspoon nigella seeds (kalonji/onion seeds)
Prepare
- Peel the mooli and chop into matchstick shapes
© Life Diet Health 2015 - Melt the coconut oil and add the mooli. Cook for 10 minutes, stirring to coat in the oil.
© Life Diet Health 2015 - Add the salt and curry and continue cooking for a further 10 minutes.
- Sprinkle over the nigella seeds and cook for 5 minutes. Do a taste and crunch test and add more salt if necessary.
- Enjoy!
Serve and Store
- We ate this with some five minute flatbreads and a simple version of quick chickpeas which we made whilst the mooli was cooking.
- Serve as a side to lentil pakoras 🙂
- Add a grain – brown rice, millet, quinoa and some salad
- We ate it all up so storing was not an option! If you have any left I would keep it covered and refrigerated for up to three days.
