Ram laddu – Lentil fritters from North India| Moong dal vada

Ram laddu – Lentil fritters from North India| Moong dal vada

Having lived in a country where there is an umbrella and jacket kept in the bag all round the year, it’s hard to enjoy the rain as much as we used to do in India. First shower of the season and the joy it brought was something we really looked forward to. As a kid, playing in the rains was the biggest charm. And when we grew up, so was loitering on the roads with friends. But no matter what age group we were in, having some fried snack with Chai was the simplest way to complete the joyride.

Having lived in a country where there is an umbrella and jacket kept in the bag all round the year, it’s hard to enjoy the rain as much as we used to do in India. First shower of the season and the joy it brought was something we really looked forward to. As a kid, playing in the rains was the biggest charm. And when we grew up, so was loitering on the roads with friends. But no matter what age group we were in, having some fried snack with Chai was the simplest way to complete the joyride.

Being from north India, it was mostly besan pakodas with different vegetables in it. But sometimes, this Moong dal fritters, popularly known as “Ram laddu” in Delhi and adjoining states also made their way to the platter. They are usually served with shredded mooli (radish), tangy green chutney, fresh coriander leaves and chaat masala on top. Having a chai with these freshly fried vadas is a definite pleasure in itself, which doubles up when you enjoy these during the showers.

Similar Indian snacks-> U.P. style Alu tikki | Spinach vada | Punjabi Dahi bhalle | Cabbage vada | Coriander mathri | Paneer tikka – no oven required

These Mung dal vadas are pretty easy to prepare, and don’t need much preparation. Since Moong daal is very light to digest, these don’t stand heavy on palate either. I mix some chana dal into the batter, since that’s how these are prepared in some areas of U.P.. But you may prepare them only with moong dal.

I have seen quite a lot of people who don’t like to use Moong dal that often in their cooking. Somehow it is considered to be the lentil for sick or elderly. Which is kind of true due to its being very nutritious and  yet light on stomach. But then that doesn’t make it bland for the rest of us as well. (aham! I havent considered myself elderly which I think is ok!)

I make use of Moong dal very often in my diet, mostly with plain rice. Sometimes I simply make mixed dal where I mix 2-3 lentils together to cook and Mung dal is a must in that; like I have used in this Lehsuni daal recipe. It imparts that smooth texture to the curry and of course enhances the nutritional value.

Some more moong dal recipes- > Moong dal payasam (kheer) | Moong dal khichdi |  Moong dal khasta kachori | Restaurant style moong dal tadka

Ingredients

  • 1/2 cup yellow Moong dal
  • 1/4 cup Chana dal
  • 1 tsp cumin seeds (jeera)
  • Handful of fresh coriander leaves (dhaniya)
  • 1-2 green chili, chopped very small
  • small piece of Ginger, grated
  • 1 tsp salt OR to taste
  • Oil for frying
Read the whole recipe on The Veggie Indian