Mooli Saag -Recipe with mooli(radish) leaves

Still some time for the winter veggies to make an appearance as mooli ka saag(leaves) are available in plenty then. These are sold separately and are harvested when the radish is very tender so the taste is not the same as using the leaves on top of full grown moolis.They can be easily confused  with sarson ka saag- they look almost identical, look for the baby moolis at the end of the stalks. If these are not available, make the same recipe with palak or sarson ka saag

Ingredients (serves 4)

2 bunches of mooli ka saag (mooli leaves) - about 2 cups of chopped leaves
2 medium moolis, diced
1/2 cup peas
1 tablespoon mustard oil
1 teaspoon methi seeds
1 teaspoon rai seeds
1 green chilli, finely chopped
1 inch ginger, finely chopped
1 pinch heeng
Salt to taste
1/2 teaspoon haldi
1/2 teaspoon amchoor powder
1/4 cup water

1. Wash the leaves well and chop fine.
2. Heat oil in a pressure cooker.
3. When hot (smoking), reduce the flame and add the heeg, rai and methi seeds. After spluttering for a few seconds add the green chilli  and the ginger.
4. Add the mooli, chopped leaves, salt and the haldi and the water.
5. Close the lid and bring to full flame.
6. After one whistle, simmer for 3-4 mintues and turn the gas off.
7. Srpinkle the amchoor before serving. Tastes great as a side dish with yellow dal and parathas!