Radishes are often served on the side as a salad with a main meal. They are also a popular street snack and can be incredibly refreshing in the summer heat. The variety that is popularly eaten in India is the “Mooli” which is similar to the Japanese Daikon. Here I offer you a recipe with red radish, similar in taste and prettier than white radish. Radishes belong to the Brassica genus or mustard family and are very rich in Sulphur. Well guess what we Indians love to eat them with? Black salt – a very sulphurous rock salt popular in northern Indian states. Black salt is definitely an acquired taste but it is indispensable in many streetfood dishes and snacks. As any North Indian and they will wax lyrical about the flavour. It goes really with cut fruit and salads and is an important ingredient in chaat masala.
- 1 bunch of red radishes
- 1/2 teaspoon of ground black salt available in Indian shops
- 1/2 lime
- A few leaves of coriander finely chopped
- Cut off the stalks and roots of the radishes. Wash and slice thinly. Arrange on a plate. Squeeze the lime over the radishes. Sprinkle the black salt and coriander leaves on it before serving.
- Note: you can arrange the slices on the plate a few hours before you serve the salad if you are busy with other things but add the salt and lime just before serving, otherwise the radishes will release water and loose their crunchiness.