Muli (mooli / daikon radish) is the long white radish that stars in one of North India's most beloved winter dishes — mooli paratha. Grate it, season with green chili and salt, stuff into wheat dough, and cook on a tawa with ghee. That is peak comfort food. Also used raw as a salad, in pickles, and in mooli ki sabzi.

Mooli Paratha Season

• Fresh muli (mooli / daikon radish)
• For mooli paratha, salad, pickles
• Long white radish — North Indian essential
• Grate for stuffing, slice for salads

How to Use

Peel and grate for paratha stuffing (squeeze out excess water). Slice into thin rounds with salt and lemon as a raw side. Dice for mooli ki sabzi with green chili and tomato.

Frequently Asked Questions

How do I make mooli paratha?
Grate mooli, squeeze water out, mix with salt, chili, and cilantro. Stuff into wheat dough balls, roll, and cook on a tawa with ghee.

Is it very peppery?
Raw mooli has a sharp, peppery bite. Cooking mellows it significantly.

How do I store it?
Refrigerate whole for up to 2 weeks. Once cut, use within a few days.

Fresh produce.