Čočka žlutá, 500g

500g, Yellow lentils (Moong Dal)

Ingredients :  Yellow lentils (Moong Dal). Country of origin India. Made in the UK. The factory also processes gluten . Store in a dry and cool place.

The yellow lens is very tiny. You do not need to soak it before preparation. It is easily digestible and therefore also suitable for children.

You can prepare soups and porridge from yellow lentils, but you can also use them as a preserve.

Lentils are a natural source of a large amount of minerals (iron, selenium, phosphorus, zinc) and vitamin B6. It contains a high proportion of fiber.

Ram ladoo pulse balls

You need:  3/4 cup of yellow  mung dal lentils , 1/4  of yellow peas , 1 fresh chili pepper, salt, a pinch of  asafoetida , 1 teaspoon of whole  cumin seeds , 1 cm of cleaned fresh ginger.

1) Pour the legumes into a large amount of water. Let stand until the next day. Drain the water and rinse several times in a sieve under running water. Add chilli, salt, asafoetida, cumin and 1cm ginger to the pulses. Blend coarsely in a small food processor. Scrape down the sides of the bowl with a spatula and mix again.

2) Beat the legume dough intensively with a whisk or fork for about two minutes to get as much air into it as possible. The batter will then be lighter and the ladoos will be fluffy.

3) Use a spoon to cut out lumps from the dough and fry in hot oil so that the ladoo is mostly submerged in the oil. They should be fried properly. But a taller, narrow saucepan and approx. 1.5 cm of oil are enough.

4) You can serve ladoo cold, but they are best still warm with coriander or mint chutney and grated vegetables: carrot, radish, kohlrabi.
Ladoo are also a perfect complement to legume curries, whose "mushy" texture may not suit everyone. If you are adding them to the curry, leave them submerged in the curry and do not store them separately. The ladoos soak up the gravy juice.