Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. The roots are fairly large--2-4" in diameter and 8-20" long. Daikon is available in specialty groceries or oriental markets. Choose radishes that are pure white, feel firm and heavy, and are free of sprouts, cracks or bruises. Discard green-tops unless the leaves are crisp, green
and fresh. If the leaves are good, they can be eaten as well.

Daikon has high water content and is very low in calories. It is rich in vitamin C, potassium and
folate and a good source of magnesium. The leaves contain beta-carotene, calcium and iron besides vitamin C.

From the ayurvedic perspective, daikon is a cleansing vegetable that also fortifies the liver and enhances digestion. It has a mildly pungent taste when raw (sweeter than the conventional red-skinned radish), which mellows with cooking.

To prepare the vegetable, scrub thoroughly with a brush under running water, peel with a peeler as you would a carrot, then dice or grate for use. Daikon (including fresh tops) can be stir-fried in a little ghee or olive oil with the spice mix recommended for your skin or body type. It can be diced and added to soups or lentils during the cooking process, or it can be cut into larger pieces or rounds and steamed, grilled or baked.

Mung Dhal Soup with Daikon and Spinach

You will need:

• 1 cup mung dhal (split hulled mung beans)
• 1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
• 1 cup chopped fresh spinach leaves
• 1/2" piece fresh ginger, peeled and cut into juliennes
• 1 teaspoon fresh lemon juice
• 1 tablespoon ghee
• 1 teaspoon whole cumin seeds
• 1 teaspoon recommended spice mix
• 1 tablespoon finely chopped fresh cilantro
• Rock salt to taste

Wash and drain the mung beans and allow them to dry out some.

In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes.

Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water.

When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer.

Simmer for about 5 minutes.

In another pan, heat the ghee and add the cumin seeds when the ghee is hot and clear.

Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.