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. Incorporate it 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