Sautéed Radish Greens with Split Chickpeas
Do you use the leaves of radish?
I did not until recently. In fact, I did not know they were edible until I saw a fellow blogger use them.
Radish leaves are very much edible and nutritious. They are rich in magnesium and vitamin C and K, so they are good to include in our diet. If you are someone like me that never used radish greens, this is an easy and tasty side dish to start with.
This recipe is simple and takes 15 minutes to prepare, provided you have the soaked chickpeas ready. Simply temper mustard seeds, cumin seeds, red chilies, garlic, and a pinch of hing in cooking oil. Then add soaked and drained split chickpeas and saute them with cleaned and chopped radish greens until they are cooked. Season with salt and serve with your meal.
Read on to know how to make this side dish step-by-step. I hope you try this recipe. Enjoy!
2 small bunches of radish greens, cleaned and chopped
4 tbsp of split chickpeas, soaked for 4 hours and drained
2 tbsp peanut oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of hing
2 dried red chilies, split
2 cloves of garlic, sliced or minced
Salt to taste
Heat oil in a pan on medium heat.
Add mustard and cumin seeds, and allow them to pop and sizzle.
Add garlic, dried red chilies, curry leaves, and hing. Saute for a few seconds.
Add split chickpeas, and saute for a few seconds.
Add chopped radish greens, and saute until well-cooked
Season with salt
Serve on the side with your meal. Enjoy!
Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and using #swaadistarecipes.
Happy cooking, happy eating!