Mooli and Spinach Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Taste Tibet: Family recipes from the Himalayas

By Julie Kleeman and Yeshi Jampa

Published 2022

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If you ever find mooli being sold with their green tips still attached, snap them up! These freshly harvested mooli have a softer flavour, and their greens can be used in a wide range of cooked dishes. Easy to grow, mooli thrives throughout the Tibetan winter and can also be stored for long periods, making it a staple food. That said, it rarely takes centre stage, but here it’s the main attraction. Enjoy this wholesome stew with basmati rice or Tingmo (