Mula Saaga
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare and Cook the Greens
- b.Wash the chopped radish greens thoroughly in a large bowl of water multiple times to remove all grit. Drain well.
- c.In a pressure cooker, combine the washed greens, diced radish, soaked moong dal, turmeric powder, and 1/2 cup of water.
- d.Secure the lid and pressure cook on medium heat for 2 whistles. Allow the pressure to release naturally. If not using a pressure cooker, cook in a covered pot for 15-20 minutes until the dal is soft.
- 2
Step 2
- a.Drain the Mixture
- b.Once the pressure has released, open the cooker. Transfer the cooked mixture to a colander or strainer.
- c.Press down firmly with the back of a ladle to squeeze out as much excess water as possible. This step is crucial for a dry, well-textured saaga. Set the drained mixture aside.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat mustard oil in a kadai or pan over medium-high heat until it just begins to smoke. This removes its raw pungency.
- c.Lower the heat and add the panch phoron and broken dried red chillies. Allow them to splutter for about 30 seconds.
- d.Add the chopped garlic and sauté for another 30 seconds until it becomes fragrant and lightly golden.
- 4
Step 4
- a.Sauté and Combine
- b.Add the finely chopped onions and slit green chillies to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.
- c.Add the drained radish greens and dal mixture to the kadai.
- d.Sprinkle the salt over the mixture and stir gently to combine everything well.
- 5
Step 5
- a.Finish and Serve
- b.Increase the heat slightly and stir-fry for 4-5 minutes. This helps to evaporate any remaining moisture and allows the flavors of the tempering to infuse into the greens.
- c.Turn off the heat. Your Mula Saaga is ready.
- d.Serve hot as a side dish with steamed rice and dalma or any other dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Washing the radish greens meticulously is key, as they can hold a lot of soil and grit.
- 2Squeezing out all the water after boiling is the most important step to prevent a soggy dish.
- 3Using mustard oil is highly recommended for the authentic, pungent flavor of Odia cuisine.
- 4Don't overcook the greens in the pressure cooker; they should be soft but not mushy.
- 5For a richer flavor, you can add a tablespoon of grated fresh coconut at the very end.
Adapt it for your goals.
Add Crunch
For added texture, fry 2-3 crushed 'badi' (sun-dried lentil dumplings) until golden and add them to the saaga at the end.
Add VegetablesAdd Vegetables
You can add a small, finely diced potato or a handful of diced pumpkin along with the radish greens in the pressure cooker.
Different LentilsDifferent Lentils
While moong dal is traditional, you can substitute it with masoor dal (red lentils), but it may cook faster.
Why this is on our healthy list.
Rich in Dietary Fiber
Radish greens and moong dal are excellent sources of fiber, which aids digestion, promotes gut health, prevents constipation, and helps you feel full longer.
Packed with Vitamins and Minerals
Radish greens are a powerhouse of Vitamin C, Vitamin A, and minerals like iron, calcium, and potassium, which support immunity, vision, and bone health.
Supports Heart 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.
Frequently asked questions
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.