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This Kashmiri Radish Lotus Stem – Nadru Muj recipe is a staple in Kashmiri pandit households. This delicious side dish features beautiful daikon radishes and lotus stems sautéed and pressure cooked in a few spices. Simple and stunning.
What is Kashmiri Radish Lotus Stem – Nadru Muj?
So Lotus Stem is known as Nadru and Radish is known as Muj in Kashmiri. So thus the name Nadru Muj. If you have been following my recipes, you already know by now that Kashmiri food doesn’t use onions or tomatoes. This recipe is cooked in a few spices like ground fennel, ground ginger and Kashmiri Chili Powder.
Ingredients –
Lotus stems, Daikon radish, oil of choice, asafetida, cumin seeds, whole black cardamom pod, whole dried red chili pepper, whole cloves, Kashmiri red chili powder, water, ground cumin, ground ginger, ground fennel, salt, garam masala, lemon juice, and green chilies.
Where to find Lotus Stem Kashmiri Radish Lotus Stem – Nadru Muj?
Lotus stems can be found in the Asian stores like Hmart. Lotus stem has several health benefits. Here is a link that highlights the benefits of lotus stems.
METHOD –
Prep
First rinse the lotus stem, and pat dry. Second, peel it and gently remove the skin. Third, place the lotus stem on a chopping board and cut it in circles about 2 inches thick. Set aside.
Further, for the daikon radish trim the Daikon stem and root ends and discard the leaves. Furthermore, wash the Daikon under the sink and give it a good scrub, and use a vegetable peeler to shave the outside. Discard the excess shavings. Then chop them to 2 inch circles/ rounds
Cook Kashmiri Radish Lotus Stem – Nadru Muj
Stove top in a pressure cooker –
First, on medium heat, add oil in a deep bottom pressure cooker. Second, add in asafoetida. Third in about 30 seconds add in the chopped lotus stem and chopped radish. Stir and let it saute for 2 to 3 minutes. Further, add in cumin seeds, whole black cardamom pod, whole dried red chili pepper, and cloves. Furthermore, let it sauté for another minute and stir.
Next add in Kashmiri Red Chili powder and stir well. Then in about 30 seconds add in 1/4 cup water. This step prevents the Kashmiri red chili from burning. Next, add in ground cumin, ground ginger, ground fennel and stir. Further add in 2 cups water and salt. Mix well. Turn the heat to high until the water boils.
Then close the pressure cooker lid and turn give it about 2 pressures. You can either quick release the pressure or let the pressure release naturally once done. When the pressure is release open the lid carefully and top off with lemon juice, garam masala, and 3 whole green chilies.
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Moreover, try some of our other recipes
Carrot Peas Curry – Gajar Matar Sabzi
Turnip Curry Instant Pot – Kashmiri Turnip Tscchuta Gogji
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Radish Lotus Stem – Nadru Muj
Ingredients
Equipment
Method
- Rinse the lotus stem, and pat dry. Peel it and gently remove the skin. Place the lotus stem on a chopping board and cut it in circles about 2 inches thick. Set aside.
- For the daikon radish trim the Daikon stem and root ends and discard the leaves. Furthermore, wash the Daikon under the sink and give it a good scrub, and use a vegetable peeler to shave the outside. Discard the excess shavings. Then chop them to 2-inch circles/rounds.
- On medium heat, add oil in a deep bottom pressure cooker. Add in asafoetida. In about 30 seconds add in the chopped lotus stem and chopped radish. Stir and let it sauté for 2 to 3 minutes. Add in cumin seeds, whole black cardamom pod, whole dried red chili pepper, and cloves. Let it sauté for another minute and stir.
- Add in Kashmiri Red Chili powder and stir well. Then in about 30 seconds add in 1/4 cup water. This step prevents the Kashmiri red chili from burning. Next, add in ground cumin, ground ginger, ground fennel and stir. Add in 2 cups water and salt. Mix well. Turn the heat to high until the water boils.
- Close the pressure cooker lid and turn give it about 2 pressures. You can either quick release the pressure or let the pressure release naturally once done. When the pressure is release open the lid carefully and top off with lemon juice, garam masala, and 3 whole green chilies.
- Select sauté on instant pot. Add in asafoetida. In about 30 seconds add in the chopped lotus stem and chopped radish. Stir and let it sauté for 2 to 3 minutes. Further, add in cumin seeds, whole black cardamom pod, whole dried red chili pepper, and cloves. Furthermore, let it sauté for another minute and stir.
- Add in Kashmiri Red Chili powder and stir well. Then in about 30 seconds add in 1/4 cup water. This step prevents the Kashmiri red chili from burning. Next, add in ground cumin, ground ginger, ground fennel and stir. Further add in 2 cups water and salt. Mix well until the liquid comes to a boil.
- Press cancel, close the lid and select high pressure/manual for 4 minutes. You can either quick release the pressure or let the pressure release naturally once done. When the pressure is release open the lid carefully and top off with lemon juice, garam masala, and 3 whole green chilies.
