Ram Laddoo/Moong Dal Pakodi Chaat Delhi’s famous Ram Laddoo

Ingredients

• 2 cup Moong dal, soaked, moong dal
• 1 cup Urad dal, soaked, urad dal
• ½ cup Chana dal, soaked, chana dal
• ½ inch Ginger, chopped
• 2 Green chilli, chopped, green chilli
• Salt to taste
• ¼ cup Radish leaves paste
• Oil for frying
• 5-10 Radish leaves
• ½ inch Ginger, peeled, slice
• 2 Green chilli, broken into half, green chilli
• ½ cup Coriander leaves
• ¼ cup Mint leaves
• Salt to taste
• 1 medium size Radish, grated
• 2-3 Green chilli, finely chopped, green chilli
• 1 tbsp Coriander leaves, finely chopped
• 2 tbsp Radish leaves, shredded
• Salt to taste
• ½ lemon juice
• Curd, beaten, curd (yogurt)
• Green chutney
• Tamarind chutney
• Pomegranate pearl

Steps

1. In a large bowl, add soaked moong dal, urad dal, chana dal, ginger, green chilli.
2. Transfer this into the grinder and grind into smooth batter.
3. Transfer this mixture into the large bowl.
4. Add salt to taste, and beat the mixture well until air is incorporated.
5. Add radish leaves paste and mix it well.
6. Heat oil in a kadai on medium flame.
7. Once the oil is medium hot drop the pakode one by one into the oil.
8. Once the pakoda is slightly golden in color and cooked from inside.
9. Drain on a kitchen tissue to remove excess oil.
10. Garnish it with curd, green chutney, tamarind chutney and pomegranate pearl.
11. In a bowl, add radish leaves, ginger, green chilli, coriander leaves, mint leaves, salt to taste.
12. Transfer it into a grinder and grind it into smooth paste.
13. Transfer it into a bowl and keep it aside for future use.
14. In a bowl, add grated radish, green chilli, coriander leaves, radish leaves, salt to taste.
15. Add lemon juice and mix well. Keep aside for future use.