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A simple and nutritious Odia stir-fry made with fresh radish greens and a handful of lentils. This traditional dish has a unique, slightly pungent flavor, perfectly balanced with a gentle spice tempering.
Prepare and Cook the Greens
Drain the Mixture
Prepare the Tempering (Tadka)
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A simple and nutritious Odia stir-fry made with fresh radish greens and a handful of lentils. This traditional dish has a unique, slightly pungent flavor, perfectly balanced with a gentle spice tempering.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 154.12 calories per serving with 5.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Sauté and Combine
Finish and Serve
For added texture, fry 2-3 crushed 'badi' (sun-dried lentil dumplings) until golden and add them to the saaga at the end.
You can add a small, finely diced potato or a handful of diced pumpkin along with the radish greens in the pressure cooker.
While moong dal is traditional, you can substitute it with masoor dal (red lentils), but it may cook faster.
Radish greens and moong dal are excellent sources of fiber, which aids digestion, promotes gut health, prevents constipation, and helps you feel full longer.
Radish greens are a powerhouse of Vitamin C, Vitamin A, and minerals like iron, calcium, and potassium, which support immunity, vision, and bone health.
This dish is low in saturated fat and cholesterol. The use of mustard oil, which contains healthy monounsaturated fats, along with the high fiber content, contributes to cardiovascular wellness.
One serving of Mula Saaga contains approximately 150 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil used.
Yes, Mula Saaga is very healthy. It is rich in dietary fiber from the greens and lentils, packed with vitamins like A and C, and provides plant-based protein. It's a low-calorie, nutrient-dense dish.
The key to a non-watery saaga is to drain the boiled greens mixture extremely well. Use a strainer and press down firmly to squeeze out all the liquid. Also, stir-frying on a slightly higher heat at the end helps evaporate any leftover moisture.
Panch Phoron is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If you don't have it, you can make a quick substitute with a mix of cumin seeds and mustard seeds for a similar flavor profile.
Absolutely. You can cook the greens, radish, and dal in a regular pot with a lid. It will take about 15-20 minutes of simmering on low-medium heat for the dal to become tender.