Start by soaking rice in water for 15 - 20 minutes. After 15 minutes, make a smooth paste of soaked rice, green chilli, and coriander stalks in a blender. Keep it aside. Biswaar is ready for kadhi.
Whisk curd nicely using a wire whisk or churner to a smooth, lump-free consistency. If the curd is thick add 1 Cup of water and whisk it to a buttermilk or chaas like thin consistency.
Remove the skin of the radish. Rinse it with water. Cut radish into square pieces or thin slices.
Heat oil in a heavy bottom kadhai. Once the oil is hot, add cumin, fenugreek seeds, asafoeida, and dried red chillies (optional). Fry for 10 – 20 seconds.
Add radish. Fry over low heat for 20 – 30 seconds. Once the radish becomes translucent, add ¼ Cup of water, and cover the kadhai with a lid. Cook over low heat till the radish is 80% cooked.
Add rice paste and whisked curd, water, salt, turmeric, and chilli powder. Mix nicely. Stir continuously to avoid lump formation.
Simmer mooli ki kadhi over low heat for 20 minutes or until the radish and the rice paste are cooked. Keep stirring at regular intervals to avoid forming lumps.
Garnish Mooli Ki Kadhi with chopped coriander leaves. Taste and if required, add more seasoning.
Serve Mooli Ki Kadhi warm with white rice.