Name: Mooli and Spinach Stew
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 2 tomatoes, halved and thinly sliced; Chopped coriander (cilantro) or spring onions (scallions), to serve; 1½ teaspoon ground cumin; 2 fresh green chillies, thinly sliced, including seeds; 2 tablespoons cooking oil; 2 large cloves garlic, thinly sliced; 1 bunch of whole leaf spinach, about 175 g (6 oz); 1½ teaspoon black pepper or crushed Sichuan peppercorns (yerma); 1 teaspoon sesame oil; 1½ teaspoons salt; 2 mooli (daikon), about 500 g (1 lb 2 oz) in total, washed but not peeled; 1 red onion, halved and thinly sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

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 (