Grant radish a chance! This Daikon Radish Kashmiri Curry – Instant Pot Spicy Mooli is loaded with strong flavors and character! I think, this recipe is a sure way to get everyone to love daikon radishes.
What do I need to make Daikon Radish Kashmiri Curry – Instant Pot Spicy Mooli ?
Daikon radish –
Even though, Daikon radish has a refreshing piquant taste it comes with a mild sweetness. Daikon radishes are long instead of round, often reaching 6” or more in length and are available in Indian or Asian grocery stores. According to the Ministry of Health, Labor and Welfare, the most popular vegetable in Japan is the Daikon radish, beating out onions and cabbage. Daikon radish is easily found in India under the name of Mooli.
Other than the radish you will need: oil, asafoetida, cloves, black cardamom pod, cumin seeds, mustard seeds, ground ginger, ground cumin, Kashmiri chili powder, ground fennel, salt, water, and lemon juice.
Also, an Instant Pot of course.
And guess what? No onions and tomatoes!
How do I chop the radish?
Firstly, cut off the leafy green top. Next, use a vegetable peeler to peel the outside of the radish. Use a chef’s knife to cut about 3 inch cubes.
How do I make Daikon Radish Kashmiri Curry – Instant Pot Spicy Mooli?
First, you’ll start by sautéing some asafoetida, cloves, black cardamom pod, cumin seeds and mustard seeds with oil.
Next, when the seeds splutter, add all the spices, salt, and ½ cup water. Let the spices sauté for about a minute. Stir well.
Further, add the daikon radish and ¼ cup water. Again, give it a good stir
Furthermore, close the lid and select manual/high pressure for 7 minutes. When done quick release the pressure. Finally, add in lemon juice and stir.
Finally, transfer the cooked radish to a serving bowl. Serve with steamed rice or naan.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other radish recipes:
Instant Pot Kashmiri Radish Vegetable
Daikon Radish Kashmiri Curry – Instant Pot Spicy Mooli
Equipment
- Instant Pot
Ingredients
- 2.5 tbsp oil of choice
- 1/3 tsp asafoetida (heeng)
- 2 whole cloves (laung)
- 1 whole black cardamom pods (kali elaichi)
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp mustard seeds (rai) (optional)
- 1/2 tbsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 1 tbsp kashmiri chili powder
- 1 tsp ground cumin (jeera powder)
- 1 tsp salt
- 3/4 cup water (divided)
- 1 tbsp lemon juice (either freshly squeezed or bottled)
- 1 pound Daikon radish {1/2 radish} (2 cups chopped)
Instructions
Prep
- Rinse the radish well. Then cut off the leafy green top of the Daikon radish. Next, use a vegetable peeler to peel the outside. Use a chef’s knife to cut the radish to about 3 inch cubes each.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot, add asafoetida, cloves, black cardamom pod, cumin seeds and mustard seeds.
- Next, when the seeds splutter, add ground fennel, ground ginger, Kashmiri chili powder, ground cumin, salt, and ½ cup water. Let the spices sauté for about a minute. Stir well.
- Add the daikon radish and ¼ cup water. Again, give it a good stir.
- Close the lid and select manual/high pressure for 7 minutes. When done quick release the pressure. Add in lemon juice and stir.
- Transfer to a serving bowl and serve with steamed rice.