punjabiEasyveganvegetariandairy freenut free

Mooli Laccha

Name: Mooli Laccha
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 500 g white radish (large, peeled, julienned into long thin strips (laccha)); 2 pcs green chili (finely chopped); 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch red chili powder; 2 tbsp cilantro (fresh, finely chopped); 1 tsp oil; 0.5 tsp cumin seeds; 0.25 tsp mustard seeds; 1 pinch asafoetida

RATING

4.4/5(58)

TASTE SCORE

7/10

Crunchy, spicy shredded radish salad that's a staple in Punjabi households. White radish is julienned into long strands and tossed with lemon juice, green chilies, and a tempering of cumin and mustard seeds. A refreshing, tangy side that cuts through rich curries and pairs beautifully with stuffed parathas.

PREP

10m

COOK

SERVES

1 KATORI

39 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the radish.
1.Peel the white radish and cut into 3-inch long sections.
2.Julienne into thin matchstick strips (laccha) using a sharp knife or mandoline.
3.Place the shredded radish in a mixing bowl.
mix · ~1 min
Season the radish.
1.Add lemon juice, salt, red chili powder, and chopped green chilies to the radish.
2.Toss everything well to coat evenly.
3.Let it sit for 5 minutes so the radish absorbs the flavors.
TIPDon't add salt too early or the radish will release water and turn soggy. Season just before the tempering.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and asafoetida, let them crackle and turn fragrant (15 seconds).
4.Immediately pour the hot tempering over the seasoned radish.
TIPUse medium heat — high heat burns the seeds and makes the tempering bitter.
mix · ~1 min
Finish and garnish.
1.Toss the radish once more to mix the tempering evenly.
2.Sprinkle fresh chopped cilantro on top.
3.Serve immediately while crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Julienne the radish as thin as possible for the best crunchy laccha texture.
2
Always add salt at the last moment to prevent the radish from releasing water and turning soggy.
3
Pour the hot tadka immediately over the radish so the seeds' aroma infuses every strand.
4
Use a heavy-bottomed tadka pan to avoid burning the mustard and cumin seeds.
5
For extra zing, let the seasoned radish sit for exactly 5 minutes before tempering to meld flavors.
6
Store any leftovers in a sealed container in the fridge for up to a day — the crunch will fade, but the taste remains bright.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Jain

Skip the asafoetida (though it's often Jain-friendly) and add a pinch of black salt and roasted cumin powder for a similar pungent kick without onion or garlic.

low oil