Moong Dal Ladoo/Pakodi
Delhi is synonyms to street food for me. Though most of the street food has now made its way to Bangalore now, there are few things I still miss. The kulcha chola (actually dried peas curry) sold in the side of the road in huge copper vessels in the evenings and moong dal ladoo served in the afternoon along with grated radish and the green and red signature chaat chutneys.
There is a guy in Lajpat Nagar close to Central Market in Delhi who makes the best moong dal ladoos. No trip to the market would ever be complete without eating a plate (or two) of these ladoos from him.
Moong Dal ladoos are made by soaking & grinding the yellow moong dal with a handful of spices. The batter is then deep fried and served with grated radish for the crunch. Now since I don't get it on the road side, I make it at home now and then :)
For dry roasting
- Wash and soak the yellow moong dal for 5 hours or overnight. Next morning, rinse in cold water twice and grind to a coarse paste along with green chillies and water. It needs to be a thick batter and will use approximately about 2 cups of water. Keep aside for 15-20 minutes
- In a heavy bottom kadhai, on low heat dry roast the spices for 2 minutes till they start turning fragrant. Keep aside for cooling. Once cool, roughly grind them using a mortar pestle. We need the spices pretty coarse.
- Add the spices to the ground moongdal and mix well.
- Heat oil in a pan till medium hot. Take small balls of the batter in your hand and drop carefully in the hot oil. You can also use a spoon to do the same. There is no need to worry about all of them being the perfect shape or size. Fry on medium heat till they golden brown in color.
- For serving, top with grated radish, green chutney, sweet chutney and a sprinkle of chaat masala. Enjoy with evening tea or a beer. This does make an interesting cocktail snack as well.
This is a part of series of posts coming on the blog on chaats and street food recipes. You can find the recipes of chutneys here