When winter arrives, radishes become a staple in many Indian kitchens – crunchy, peppery, and perfect for salads, sabzis, and parathas. Yet, one part of this humble vegetable often ends up in the dustbin: radish leaves. Known as mooli ke patte, these leafy greens are not only edible but also highly nutritious, flavourful, and versatile. Packed with vitamins, minerals, and antioxidants, radish leaves deserve a permanent spot on your winter menu. (Image: Canva)
Radish leaves are a powerhouse of nutrients. They are rich in vitamin C, which helps boost immunity, especially important during cold and flu season. Their high iron content supports healthy haemoglobin levels, making them beneficial for people prone to fatigue and anaemia. These greens are also a good source of calcium, essential for strong bones and teeth. (Image: Canva)
Another major benefit of radish leaves is their high fibre content, which aids digestion and helps prevent constipation, a common winter complaint. They support gut health by promoting better bowel movement and reducing bloating. Radish leaves are also known for their detoxifying properties, as they help cleanse the liver and support overall metabolic health. (Image: Canva)
Low in calories and rich in antioxidants, radish leaves can be a great addition to a weight-friendly diet. They also help regulate blood sugar levels, making them suitable for people managing diabetes when consumed in moderation and cooked lightly. (Image: Canva)
Tips to Cook Radish Leaves: Before cooking, always wash radish leaves thoroughly, as they tend to trap soil near the stems. Separate tender leaves from thicker stalks, as the latter may need slightly longer cooking. Radish leaves have a mild peppery bitterness, which mellows beautifully when sautéed, steamed, or mixed with spices. Here are a few easy recipes made using mooli ke patte. (Image: AI-Generated)
Radish Leaf Stir-Fry (Mooli Patte Ki Sabzi): This is one of the simplest and most comforting ways to enjoy radish leaves. Heat mustard oil in a pan, add garlic, green chillies, and cumin seeds. Toss in chopped radish leaves, turmeric, salt, and a pinch of red chilli powder. Cook until wilted and finish with a squeeze of lemon. Pair it with rotis or dal-rice for a wholesome meal. (Image: AI-Generated)
Radish Leaf Paratha: Finely chop radish leaves and mix them into whole wheat flour with grated ginger, ajwain, salt, and a little chilli powder. Knead into a soft dough using water. Roll out and cook on a hot tawa with minimal oil. These parathas are flavourful, nutritious, and perfect for winter breakfasts. (Image: AI-Generated)
Radish Leaf Dal: Add chopped radish leaves to boiling moong or toor dal during the last 10 minutes of cooking. Temper with ghee, cumin, garlic, and dried red chillies. The leaves blend seamlessly into the dal, enhancing both nutrition and taste without overpowering the dish. (Image: AI-Generated)
Radish Leaf Chutney: Blanch radish leaves briefly and grind them with garlic, green chillies, roasted peanuts, and a little lemon juice. Temper with mustard seeds and curry leaves. This earthy chutney pairs wonderfully with idlis, dosas, or simple meals. (Image: AI-Generated)