Vegan Radish Greens Channadal Kootu

Radish greens are the green leaves on stalks on top of the root vegetable  aka the radish . Radish is an extremely popular vegetable in the world. Different parts of the plant, including the seeds, sprouts, and leaves, can be used both in culinary applications and traditional medical treatments. In some parts of the world, radishes are actually cultivated specifically for their leaves, as they continue to grow while the root develops.These radish greens have a peppery, earthen taste, making them an interesting addition to any salad and they can also be added to sandwiches or even boiled down and salted for a great side dish. These leaves contain much higher concentrations of certain nutrients than the vegetable itself, so if you are one of the countless people who simply throw away radish greens, change your ways and add this nutritious new food to your diet.

I dont forget to dish out some dal or tangy tamarind gravy with these radish greens, but finally i dish out as Kootu aka an another traditional South Indian dal based curry. This dish is definitely an interesting one to dish out without any hesitation if you get radish greens. Channadal works awesome for making this kootu, though both moongdal and toordal or else a combination of both these dals works prefect to dish out this kootu. Served along with hot piping rice and spicy side dish, this kootu is definitely a must to try. Am running this week’s blogging marathon with Every Lunch/Dinner as theme, hence am posting this delicious kootu for this theme.

2cups Radish Green (chopped)
1no Onion (chopped)
1no Tomato (chopped)
1tsp Mustard seeds+cumin seeds
Few curry leaves
1/2cup Channa dal
1/4tsp Turmeric powder
1/4tsp Asafoetida powder
Salt
Oil

To grind:
2nos Dry red chillies
1tbsp Black peppers
1tbsp Channadal
1tbsp Coriander seeds
3tbsp Grated coconut

Heat few drops of oil, roast the spices given under list ‘to grind’ one by one until they turns brown, let it cool and grind as smooth paste with enough water and keep aside.

Meanwhile take the channadal,asafoetida powder, turmeric powder together in a pressure cooker with enough water, cook upto 3hisses.

Heat enough oil in a kadai, let splutters the mustard seeds, cumin seeds, add immediately both chopped onions and chopped tomatoes with salt, cook until the veggies get well cooked.

Now add the chopped radish greens to it, cook in simmer until the greens gets shrinks. Add now the already prepared grounded paste, cooked dal.

Bring to boil, put in simmer and cook for a while.

Serve with rice, idlis or dosas.