Ram Ladoo, Mooli Laccha and Coriander Mint Chutney

Ingredients

• 500 g Mooli (About 2 medium-sized daikon radishes, peeled)
• 1 inch Ginger (Peeled and finely grated)
• 2 pcs Green Chili (Finely chopped, deseed for less heat)
• 3 tbsp Coriander Leaves (Fresh and finely chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Chaat Masala (Adjust to taste)
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Radish

   • Wash and peel the mooli (daikon radish). Using the large holes of a box grater, coarsely grate the radish.
   • Place the grated radish in a muslin cloth or a clean kitchen towel. Gather the ends and twist tightly to squeeze out as much water as possible. This step is crucial to prevent a soggy salad.
   • Transfer the dry, squeezed radish threads to a medium-sized mixing bowl.
2. 2

   Combine Aromatics

   • To the bowl of grated radish, add the finely grated ginger, chopped green chilies, and fresh coriander leaves.
   • Gently toss with a fork to combine all the ingredients, ensuring they are evenly distributed without breaking up the radish threads.
3. 3

   Season and Serve Immediately

   • Just before you are ready to serve, sprinkle the chaat masala and salt over the radish mixture.
   • Drizzle the fresh lemon juice all over.
   • Give it a final, quick toss to mix the seasonings evenly.
   • Serve immediately as a crisp and zesty side dish with your main meal.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems discarded)
• 3 whole Green Chilies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 clove Garlic (Peeled)
• 2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
• 2 tbsp Lemon Juice (Freshly squeezed for best flavor)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Sugar (Optional, helps balance the tanginess)
• 0.25 tsp Salt (Adjust to taste)
• 3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the washed coriander and mint leaves into a high-speed blender jar.
   • Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.