Last Updated on 4 months by Neha Deshmukh

Moong Dal Ladoo Recipe – Authentic Indian Snack with Radish Salad

Introduction

Oh, ladoos! Just the word brings back so many childhood memories of festivals and celebrations. These little balls of goodness are a staple in Indian households, and for good reason – they’re delicious, comforting, and surprisingly easy to make. Today, I’m sharing my family’s recipe for Moong Dal Ladoo, served with a refreshing radish salad and a zingy green chutney. It’s a perfect snack for any time of day, and trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Moong Dal Ladoo recipe isn’t just about a sweet treat; it’s about experiencing a little piece of Indian culture. It’s a delightful combination of textures – the slightly crumbly ladoo, the crisp radish, and the vibrant chutney. Plus, it’s a fantastic way to enjoy the goodness of lentils! It’s a little bit of effort, but totally worth it.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup moong dal (split yellow mung beans)
• 1 cup + 2 tablespoons chana dal (split chickpeas)
• 1 inch ginger piece
• 2 green chilies
• 1 teaspoon cumin seeds
• Pinch of baking soda
• 1 teaspoon salt
• 1-2 teaspoons chili powder (adjust to taste)
• 1 tablespoon coriander leaves
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Moong Dal (Split Yellow Mung Beans) – Significance & Selection

Moong dal is a powerhouse of protein and is considered very sattvic (pure) in Ayurveda. Look for bright yellow, split moong dal – it cooks evenly and gives the ladoos a lovely color. About 200g of moong dal is equivalent to 1 cup.

Chana Dal (Split Chickpeas) – Regional Variations & Uses

Chana dal adds a lovely nutty flavor and helps bind the ladoos. In some regions, people add a little besan (gram flour) too, but this recipe doesn’t need it! 250g of chana dal is roughly 1 cup + 2 tablespoons.

Ginger – Freshness & Flavor Profile

Always use fresh ginger! It adds a warm, spicy kick that balances the sweetness. Grate it finely or, like I do, just roughly chop it – it all gets blended anyway.

Green Chilies – Spice Level & Varieties

I use regular green chilies, but you can adjust the quantity depending on how spicy you like things. Serrano peppers or Thai green chilies will give you a bigger kick!

Cumin Seeds – Roasting for Enhanced Aroma

A quick dry roast of the cumin seeds before adding them to the mixture really brings out their aroma. Just a minute or two in a dry pan is enough.

Baking Soda – Role in Texture

Don’t skip the baking soda! It’s what gives the ladoos their slightly soft and crumbly texture. A tiny pinch is all you need.

Chili Powder – Types & Heat Levels

Kashmiri chili powder is great for color and mild heat. If you want more spice, use a hotter variety like cayenne pepper.

Coriander Leaves – Freshness & Flavor

Fresh coriander leaves (cilantro) add a lovely freshness. Make sure they’re bright green and fragrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal and chana dal separately in plenty of water for at least 3 hours. I usually soak them overnight – it just makes things easier.
2. Drain the water and grind each dal into a coarse paste. Don’t add any water while grinding – the lentils should bind together with their own moisture.
3. Combine both pastes in a large bowl. Add the salt, baking soda, and chili powder. Now, this is where the fun begins! Beat the mixture vigorously with your hands until it turns pale and fluffy. This takes a good 5-7 minutes, but it’s crucial for the texture.
4. Mix in the ginger, chopped coriander leaves, and cumin seeds. Give it another quick mix to combine everything well.
5. Heat oil in a deep pan over medium heat. Take a small portion of the dough and shape it into a small ball (about 1-inch in diameter). Gently slide it into the hot oil.
6. Fry the ladoos until they’re golden brown, flipping occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
7. Remove the fried ladoos with a slotted spoon and drain them on paper towels to remove any excess oil.

While the ladoos are cooling, let’s make the accompaniments!

1. Green Chutney: Blend mint, cilantro, green chilies, ginger, and a squeeze of lemon juice with a little water to make a smooth chutney.
2. Radish Salad: Grate the radish and toss it with lemon juice, black salt, and chopped coriander leaves.

Expert Tips

• Don’t Overcrowd the Pan: Fry the ladoos in batches to maintain the oil temperature.
• Oil Temperature: The oil should be hot enough to cook the ladoos through, but not so hot that they burn.
• Taste Test: Before frying all the ladoos, fry one and taste it. Adjust the salt or chili powder if needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: These ladoos are naturally gluten-free.
• Spice Level Adjustment: Reduce or increase the amount of green chilies and chili powder to adjust the spice level. My friend, Priya, loves to add a pinch of asafoetida (hing) for extra flavor.
• Festival Adaptations (Diwali, Holi): During Diwali, I sometimes add a few chopped nuts like cashews or almonds to the ladoo mixture. For Holi, a touch of rose water adds a beautiful fragrance.

Serving Suggestions

Serve the warm ladoos topped with the grated radish salad and a dollop of green chutney. It’s a delightful combination of flavors and textures! They’re also great with a cup of chai.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3-4 days. The radish salad is best enjoyed fresh, so make it just before serving. The green chutney can be stored in the refrigerator for up to a week.

FAQs

What is the best way to grind the dal for ladoos?

Grinding the dal to a coarse paste is key. You don’t want it too smooth, or the ladoos will be dense. If you don’t have a powerful grinder, you might need to add a tiny splash of water, but try to avoid it.

Can I make these ladoos ahead of time?

Yes, you can! You can make the ladoo mixture and store it in the refrigerator for a day or two before frying.

What is the purpose of adding baking soda?

Baking soda helps create a light and fluffy texture. It reacts with the acidity in the lentils, creating air bubbles.

Can I use a different type of oil for frying?

You can use any neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.

What are some other chutney options to serve with Moong Dal Ladoos?

Besides green chutney, you can also serve these ladoos with tamarind chutney, coconut chutney, or even a simple yogurt dip.