Imagine a long white carrot and you get a Mooli— often referred to as Daikon Radish, taste-wise a Mooli is milder, sweeter and packs less of a wallop than some other root vegetables, but remains nevertheless delightfully crisp and ever so slightly peppery.
Mooli is the star ingredient in many a vegetarian Indian recipe, and unlike other root vegetables, it can be eaten both raw and cooked. Both the vegetable and its leaves are edible— you’ll want to incorporate them into pickles, salads, subzis, parathas, dals, kadhis and sambar.
- Single Mooli— trust us, you’ll probably want more than one!
- Mooli is also known as mouli, white radish, winter radish, Oriental radish, long white radish, Japanese radish
- Some recipes you might like to try with your newly acquired mooli include Bhatia Khadi (mixed with toovar dal and mixed spices), Mullanghi Sambar, Mooli Thepla and Mooli Paratha