Red radishes and white radishes, watermelon ones and green ones, black ones and purple ones…there are so many different colored radishes that come in either round, oval or long shapes. The bitterness and pungency of each varies and all can be pickled, grated or cooked. This is one old root that has been around since before humans had a calendar. The long radishes (from radix in Latin for root) tend to be milder and sweeter and are known as Daikon (Japanese) or Mooli (Hindi for root) than the rounder ones.

Aai used the white long mooli more than the round ones and she would also make a much-detested curry with the mooli leaves. I dreaded anything made with mooli as a child and since the rule was to finish everything in your plate, those tended to be long drawn out meals for me. Funnily, I now enjoy the sharp and bitter taste and often use the small red radishes as sliced toppings in salads, tacos and soups.

The long white mooli, or daikon, is often found in Asian grocery stores and I buy mine at the Indian store every once in a while. Sliced mooli with a sprinkling of rock salt is a common street snack in Delhi winters, as are mooli stuffed parathas.

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Step by Step

1. Wash and peel the mooli, 2″ piece of carrot, and 1″ fresh ginger.
2. Grate all in a bowl.
3. Thinly slice the green chili.
4. 1.5 tsp of fresh lemon juice.
5. Add spices:
   • 1/2 tsp white salt or rock salt
   • 1/2 tsp red chili powder
   • 1/2 tsp roasted cumin powder
6. Mix gently just before serving
7. Serve as a topping on rice and dal, or as a side salad with rotis and naan.

Some Tips

My father-in-law would make a version of mooli kas often and allow it to marinate for a couple of hours before serving. He would thinly slice the mooli, ginger, and green chillies, sprinkle some rock salt, squeeze of lemon and the magic ingredient was chopped dried dates or raisins; this was an amazing side salad with a surprising sweetness.

You can add your own spin to this salad. I had some grated carrots ready so added them for color and sweetness.

Mix the spices just before serving or the mooli will release a lot of water. I usually sprinkle everything on top and pop it in the fridge till ready to serve.