Serves – 3-4

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Ingredients

• Radish pods /Mulyachya shenga / Moongre – 2 and ½ cups (around 600 gm)
• Onion (big) – 1 (finely chopped)
• Chana Dal – 2 tbsp (Soak in an enough water for 15-20 minutes)
• Kanda Lasoon Chutney – 3 tsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Danyache kut / Roasted peanuts powder – 1 tbsp
• Jaggery – 1 inch piece
• Oil – 2 tbsp
• Salt to taste

How to make moolyachya shenga chi bhaji?

• Clean and chop radish pods into medium sized pieces.

• In a heated pan, roast radish pods until they get brown spots on them. Add 2 tsp of oil and again roast for couple of minutes.

• Heat up 1 and ½ tbsp of oil in pan. Once oil is hot enough, add mustard seeds and cumin seeds, Let them crackle nicely.

• Then add onion and sauté till translucent.

• Add radish pods, kanda lasun chutney, turmeric powder, and salt to taste.

• Mix and cook for a minute.

• Add 1 and ½ cups of water and mix. Cook covered for 5-6 minutes.

• When the radish pods are half done, add soaked chana dal and cook covered for 5-6 minutes until both are completely cooked. Keep stirring in between.

• Finally add danyache kut / roasted peanuts powder and little jaggery. Mix and cook for a minute and bhaji is ready.

• Serve this mulyachi bhaji along with ‘jowar bhakari’ or ‘chapati’.

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