Narangi aur lal mooli ka salad
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course. This recipe may easily be doubled or tripled.
You can use different types of radishes here: thin white ones, known as mooli in India and the United Kingdom and as small daikon in the United States; red, pink, and white Chinese radishes; and the larger versions of plain red radishes.
For the radishes:
1. Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer.
2. Put the sliced radishes into a bowl and set aside.
3. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can.
4. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly.
5. Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and garnish with a sprig of coriander or mint. Serve immediately.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Madhur Jaffrey is a cook, author and award-winning actress. Specializing in Indian food, she has written more than 15 books, most recently At Home with Madhur Jaffrey. Her writing has been published in The New York Times, The Financial Times, The New Yorker, Saveur, Bon Appetit, Gourmet, Vogue, Smithsonian and House Beautiful, among other publications. She has appeared in more than 20 films, including Merchant Ivory’s "Heat and Dust." She was awarded an honorary CBE for “her services to drama and promotion of appreciation for Indian food and culture.”