If you had asked me a year ago if I ever had any dish with radish greens, I would have most certainly said no. However, since the pandemic hit last year, I have surprised myself by making several healthy leafy vegetable recipes. The three new ones I added to my repertoire of healthy recipes are moringa leaves, mustard greens, and radish leaves. Prior to that, I only had cooked dishes with spinach, bok choy, fenugreek leaves, Malabar spinach and lettuce. Considering I’m not a big fan of salads, I try to incorporate leafy vegetables through delicious, cooked recipes. I always make sure I cook them as little as possible, to retain nutrients.

 

Radish Greens

 

While I have had several recipes with radish root, I had surprisingly never tried the greens by themselves. I used them in my Sarson Ka Saag recipe, but they blended in with the rest of the ingredients. This way, I could not quite identify the texture, flavor, or taste. With this recipe I got a real feel the greens. They are slightly more tough to cook than other leafy greens, and they are flavorful (unlike spinach or bok choy). In that respect I would say they are like mustard greens. So, now when I get radish from the store, I try to get ones where the leaves are fresh and green, not wilted. Once you have used the radish greens, use the radish roots in this delectable Kale-Pear-Turnip with Goat Cheese Salad.

 

Radish Greens & Bulbs

Radish Greens & Bulbs

 

 

Healthy Mung-Radish Greens Dal

 

Mung beans are one of my favorite lentils. They are easy to cook, easy to digest, and very flavorful. I have done several mung-based recipes in Instant Pot (IP). I do not feel the need to cook mung lentils separately and them add them to the sautéed ingredients. Although you could do this, if you want them very mushy – it is just that it takes longer. I soaked the lentils for a couple of hours, to counter this problem and it worked great. Onions, ginger, and curry leaves add an interesting flavor to this dish, along with cumin and mustard seeds. Green chili peppers bring in the heat – you might want to go easy on these, if you’re cooking for kids. All in all, this is wholesome, delicious dal!

 

Why Is This Healthy?

Radish greens contain even more nutrients than the root. They help provide a nutrient rich diet and contain some important minerals like iron, calcium, folic acid, vitamin C and phosphorous that are essential for many bodily functions. Mung beans are easy to digest and recommended in ayurvedic diet. They are a good source of vegetarian protein.

 

Check out our other lentil and vegetable-based recipes here:

 

Did you know that you can also eat beet leaf greens? Try our Beets (Root & Greens) Palya and Yard-to-Table Beet Leaf Thoran.

 

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5 from 1 vote

Healthy Mung-Radish Greens Dal

Did you know that radish greens contain even more nutrients than the root? This wholesome dal with radish greens is delicious! Enjoy with steamed rice or hot rotis.
Course Main Course, Side Dish
Cuisine Indian
Keyword air fryer, beets, beet greens, south indian curry, beet curry, palya, Cumin, Curry Leaves, Ginger, green chili pepper, mung beans, Mustard Seeds, Onion, radish greens, Tomato, turmeric powder, yellow mung
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Soak Mung Beans 2 hours
Total Time 2 hours 25 minutes
Servings 2 People
Calories 390kcal

Ingredients

  • 4 Cups Radish Greens - Washed, rinsed, cut
  • 1/2 Cup Yellow Mung - Soak for 2 hours
  • 1/4 Cup Onion - (Or shallots) Fine cut
  • 1/4 Cup Tomato - Fine cut
  • 1 Teaspoon Ginger - Fresh, grated, or fine cut
  • 1 Pepper Green Chili Pepper - Slit in half
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1 Sprig Curry Leaves
  • 1/4 Teaspoon Turmeric Powder
  • 1/4 Teaspoon Sea Salt - Or to taste
  • 1 Tablespoon Coconut Oil - Expeller pressed, organic
  • 1 Cup Filtered water

Instructions

  • Make sure you have all ingredients at hand before you start cooking (in addition to turmeric powder, salt and coconut oil): 1. Radish greens 2. Onion, ginger, curry leaves, green chili pepper 3. Cumin and mustard seeds 4. Tomato
  • Set Instant Pot (IP) to sauté mode, add oil. When the 'hot' sign comes up, add cumin and mustard seeds, wait till they start popping. Add onion, ginger, curry leaves, chili pepper and cook for 2-3 minutes. Add salt, turmeric powder, tomato, and mix well.
  • Add soaked mung lentils, cook for a minute. Add radish greens, water, mix well, set lid and set to 'steam' mode for 4 minutes.
  • Allow for natural pressure release (NPR), remove lid and mix well. Dal is ready.
  • Transfer to serving bowl and serve hot with steamed rice or fresh rotis.

Video

Notes

Serve with steamed rice and organic ghee, or hot rotis.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Healthy Mung-Radish Greens Dal
Serving Size
 
150 g
Amount per Serving
Calories
390
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
316
mg
14
%
Potassium
 
98
mg
3
%
Carbohydrates
 
46
g
15
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
32
g
64
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
408
mg
495
%
Calcium
 
1296
mg
130
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

 

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