During Pitru Paksha, people perform Tarpan to liberate their ancestors and also offer food to Brahmins. In such cases, a feast is prepared for the Sharaddha ceremony, where various sattvic dishes are served. In addition to vegetables and other offerings, a salad must be present on the plate for the Brahmins. Special attention is given to Moli Lachha, prepared with the addition of ginger and pomegranate, which significantly enhances the taste of the dish. This salad is characterized by its tangy and fresh flavor, and its preparation is very simple.
If you want to add a salad to the Sharaddha feast that looks beautiful and tastes pleasant, you can try this version of Moli Lachha. The pomegranate seeds provide a slight sweetness and beautiful color, while the ginger intensifies the flavor.
The following ingredients are needed to prepare Moli Lachha:
- First, thoroughly wash and peel the radish (muli). Then rinse it again with water to completely remove dirt or soil.
- After that, grate the radish on a coarse grater. This will yield long and thin ribbons of radish. Gently squeeze the grated radish to remove excess moisture.
- Place the radish ribbons in a large bowl. Add finely chopped ginger and pomegranate seeds, then mix well. After that, add chaat masala, red chili powder, and salt to taste.
- Finally, sprinkle with finely chopped green coriander and mix all components thoroughly. It is also advisable to add a little lemon juice to enhance the flavor.
The ready-made tangy Moli Lachha with pomegranate and ginger can be served fresh during the Sharaddha feast or on the plate for Brahmins during the Pitru Paksha period. Thanks to the red color of the pomegranate seeds and the green coriander, this salad looks very attractive on the table.