Daikon Radish Kashmiri Curry – Instant Pot Spicy Mooli

Shilpa

Daikon Radish Kashmiri Curry – Instant Pot Spicy Mooli

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.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Side Dish

Cuisine: Indian, Kashmiri, North Indian

Ingredients Equipment Method

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)

Equipment

Instant Pot

Method

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.