Mooli ka lachha

Name: Mooli ka lachha
Prep time: 10 min
Total time: 20 min
Ingredients: 300 g daikon, peeled and coarsely grated or julienned; ¾ tsp salt; 1 green chilli, finely chopped; 1 tsp fresh ginger, finely julienned; 1½ tbsp lemon juice; ½ tsp cumin, dry-roasted and ground; 3 tbsp coriander leaves, chopped

Vegetarian

मूली का लच्छा · mūlī kā lachchhā

Long shreds of crisp winter radish tossed with lemon, green chilli, ginger, coriander and a little roasted cumin — a peppery North Indian winter salad.

Mooli ka lachha is an Indian salad, ready in about 20 minutes and made with daikon and lemon juice. It serves 4 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 0 min
Rest: 10 min
Total: 20 min
Serves: 4
Level: Beginner
Calories: 17

Ingredients

4 servings

300 g Daikon (opens in a new tab), peeled and coarsely grated or julienned
¾ tsp (4.5 g) Salt (opens in a new tab)Split: half to draw out water, half to season.
1 (6 g) Green chilli (opens in a new tab), finely chopped
1 tsp (2 g) Fresh ginger (opens in a new tab), finely julienned
1½ tbsp (23 g) Lemon juice (opens in a new tab)Swap: Lime juice
½ tsp (1 g) Cumin (opens in a new tab), dry-roasted and ground
3 tbsp (3 g) Coriander leaves (opens in a new tab), chopped

Equipment

Method

1
Step 1
Grate or julienne the radish, toss with half the salt and leave in a sieve for 10 minutes.
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Squeeze the radish firmly by the handful to remove the bitter juice.
- 2 min
3
Step 3
Toss with the green chilli (opens in a new tab), ginger, lemon juice (opens in a new tab), roasted cumin (opens in a new tab), coriander and the remaining salt. Taste and serve straight away.
- 3 min

About this dish

Origin: North India, India · Commonly attributedA home salad of the North Indian winter, when fresh mooli is in season.Also popular in PakistanMore food from India
Dish: Lunch · Dinner · Salads · Side dishes
Cooking method: No-cook, Raw
Taste: peppery, fresh, tangy, spicy (chilli heat)
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Daikon · Lemon juice · Green chilli · Fresh ginger · Cumin · Coriander leaves
Techniques: Knife skills

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

17 kcal per serving

Calculated

1 serving ≈ 85 g · recipe makes 4

Where the energy comes from

Protein 12%
Carbohydrate 78%
Fat 9%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	17 kcal	20 kcal
Protein	0.6 g	0.7 g
Carbohydrate	3.8 g	4.5 g
Net carbohydrate	2.5 g	3 g
Sugars	2.1 g	2.5 g
Added sugars	0 g	0 g
Fibre	1.3 g	1.5 g
Fat	0.2 g	0.2 g
Saturated fat	0 g	0 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	454 mg	535 mg
Salt equivalent	1.1 g	1.3 g

Vitamins & minerals per serving

Potassium: 192 mg
Calcium: 24 mg
Iron: 0.5 mg
Magnesium: 14 mg
Vitamin A (RAE): 4 µg
Vitamin C: 23 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 23 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Choose firm, heavy radishes with smooth skin; spongy ones are fibrous and harsh.

Common mistakes

Not squeezing the radish — the salad turns soupy and sharply bitter.

Serve with

Serve with makki di roti and sarson ka saag, or alongside parathas and dal.

Storage

Best eaten the day it is made; radish gets a strong smell in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Sauces, chutneys & dips for this dish

Mooli ki chutney (fresh radish chutney)Relishes

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Daikon, peeled and coarsely grated or julienned300 g
Lemon juice1.5 tbsp · 23 g

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

Laccha pyaz
Punjabi · 25 min · 20 kcal · Vegan
Kachumber
Indian · 15 min · 34 kcal · Vegan
Aloo paratha
Punjabi · 1 h 15 min · 430 kcal · Vegetarian
Baingan bharta
Punjabi · 40 min · 167 kcal · Vegan