Mooli Lachha Recipe (Instant Mooli Pickle) | Radish Salad Recipe

Winter is incomplete without a healthy dose of Radish or Mooli in one form or another. Some of the most common dishes enjoyed during the cold months of north India include Mooli ka Parantha, Mooli Gajar ka Achar, Mooli Lachha (Instant Mooli Pickle) and Makka Mooli ke Paranthe.

Winter brings in loads of fresh green leafy vegetables, and dishes rich in taste and preparation – nourishing the body with essential nutrients for keeping us warm and cozy in those short chilling months. The taste of earthy greens with local jaggery complements Indian meals perfectly.

Mooli is one such ingredient that is pungent in flavor, and when mixed with the correct ingredient, produces a most flavorful dish. Mooli is enjoyed as a pickle or can be eaten as a salad. Grated mooli is used to make different types of paranthas and also our today’s recipe – Mooli Lachha!

The simplicity of Mooli Lachha is the highlight of the dish. 3 ingredients in your pantry and you have a superb side or accompaniment to your regular meals. You will need salt, lemon juice, and some fresh green chilis! That’s it!!

With minimal ingredients, Radish stands out as the hero of this dish. The lemon juice complements the strong radish pungency and the salt adds the perfect balance to the pungent and sour. This recipe is a perfect example where minimal creates the maximum flavor.

Tips for Perfect Mooli Lachha

• Fresh Mooli (Radish): Use fresh mooli for making lachcha and grate them using a medium coarse grater. Mooli should be consumed as fresh as possible. I get them from my morning veggie market and make the lachcha on the same day for lunch.
• Crunch, Texture, and Flavor: To retain the crunch, texture, and flavor, I prefer to make the mooli ka lachcha 1-2 hours ahead of the meal and then refrigerate. It allows the lachcha to absorb flavors from the salt lemon juice making it more juicy and luscious. When served, the lachcha tastes fresh, crisp, and crunchy due to refrigeration.
• How to avoid bitterness while enhancing tanginess: Adding salt to the Lachcha will ensure that there is no bitterness and tanginess from lemon in enhanced. The amount of salt is slightly higher than regular food like it is in most pickles.

Best Ways of Serving Mooli Lachha

• Plating ideas to make it look appetizing, and safe: I prefer serving and storing mooli ka lachcha in a glass bowl or jar. It serves dual purposes – glass looks elegant and it also ensures that the citric acid of lemon and minerals of radish do not react with the metal dish. I also do not prefer serving in wooden bowls as I feel they will absorb too much woody flavor, which in my opinion doesn’t suit the lachcha.
• Creative pairings with traditional and modern dishes: Mooli ka Lachcha should suit very well with oriental & Asian dishes which are more subtle and balanced in flavors. The Diakon Radish can replace the Indian Radish in such a pairing. You can also replace Indian Mooli with Spring Radish to pair with Mediterranean dishes like pita, hummus, etc

Regional Twists to the Classic Recipe

• How different regions in India tweak Mooli ka Lachha: Different regions or people have a different take on each recipe and mooli ka lachcha has its variations too. South India serves mooli ka lachcha with a little curd and mustard seed (rai) tadka as a dip. Some regions also add chopped onion, and tomatoes to the lachcha, creating a wholesome salad. I encourage you to experiment and create your own flavors.
• Adding local spices and flavors for a unique touch: You can put together a salad dressing of oil & lemon juice along with methi (fenugreek) leaves, onions, and tomatoes to make a lick-worthy side dish. Turn this classic and simple recipe into a crowd-pleaser based on occasion, mood, or preferences.

The Nutritional Value of Mooli ka Lachha

Mooli is a popular root vegetable known for its crisp texture, mild flavor, and numerous health benefits. It is a low-calorie, nutrient-rich vegetable that fits well into a balanced diet. It is known to aid in the healing of the liver, however, it tends to create gases and cause bloatedness. So it should be consumed in moderation for optimal benefits.

Why radish is great for digestion and metabolism?

• Low-Calorie, High-Fiber: Mooli is ideal for weight management as it is low in calories but rich in fiber, promoting satiety and aiding digestion.
• Rich in Vitamin C: Boosts the immune system, improves skin health, and acts as an antioxidant to reduce free radical damage.
• Aids Digestion: Its natural enzymes, like amylase and protease, help break down food and improve nutrient absorption.
• Supports Detoxification: Contains compounds that promote liver function and help the body eliminate toxins.
• Regulates Blood Pressure: High potassium content helps balance sodium levels and regulate blood pressure.
• Good for Hydration: With a high water content, mooli helps keep the body hydrated and supports kidney function.
• Anti-inflammatory Properties: Its bioactive compounds may help reduce inflammation and improve overall health.
• Promotes Heart Health: Fiber and antioxidants contribute to lower cholesterol levels and better cardiovascular health.

Let’s get to the recipe without much ado!