Method - How to make Mooli Patta Bhujiya - Scrambled Raddish leaves
Soak the dal for one hour.
Wash the radish leaves twice, separate the stems and keep the green soft leaves to make the vegetable. Now wash these leaves with water twice, strain the water and chop them.
Now heat oil in a pan and tamper the heeng and cumin seeds into it. Once the cumin seeds turns brown add turmeric powder, soaked dal, radish leaves and salt to it. Mix the ingredients well.
Pour 1-2 table spoon water and cover the pan. Keep on stirring the recipe after every 3-4 minutes. Withing 15-16 minute the dal and the leaves will become tender. If you see some water in the recipe then increase the flame.
Moongdal- Mooli Patte Bhujiya is ready. Serve it with chapati and naan.