Pickled Pink

Once upon a time little pickled onions were served only in (North) Indian restaurants.
The “waiter” would thump a small bowl of vinegar onions on the table along with mango pickle and green chilies while you waited for the food to arrive. Smells wafting from the restaurant’s kitchen would drive you to an insane level of hunger and soon you would reach for a pink, pearly onion. You’d begin gently first, peeling the top leaf between your mouth. Tasting its subtle sweet flavor mixed with the sharpness of the vinegar.

You’d involuntarily close one eye, while keeping the other (eye) on the rest of the pink beauties. The vinegar-onions would send the taste buds tickling and you would experience a sharp rise in appetite.

The vinegar-pickled onions can play a starring role on your dinner buffet. Serve them with Butter Chicken or Matar Paneer and see how they orchestrate transformation on the table.

And while I was peeling these pearl onions for the pickle, the lush Cherry Belles on my kitchen counter also inspired me in a certain way.

There is something exotic about these bright-skinned radish with white insides. I washed and snipped off the stems of a handful of these and dunked them in white vinegar too, with some green chilies.

Apart from the fact that they are pretty on the eye, they also add some bright, lively bite to the buffet.

Quick-pickled vegetables provide a zesty complement to salads and entrées. But you already knew that.

Ram Laddu for Today’s Delhi Belles

If you have lived in Delhi, shopped at Lajpat Nagar Central Market and got yourself a salwar kameez for 500 bucks when the guy was asking for 750, then you owe yourself a treat. At the Ram Laddu slash Moong Dal pakore wala at the entrance of the market. Ram Laddu, absolutely no connection with Lord Rama is also fondly called Gulgule.

A road side hit with Delhi belles, these little fritters are deep fried batter of the yellow lentil called Moong, topped with shredded radish (daikon/mooli) and tangy green chutney.

Ingredients for Moong Dal Laddu or Ram Laddu or Gulgule are:

1 cup moong dal, soaked overnight or 6-8 hours
1 cup shredded radish
Green chutney (I used this recipe)
Quarter teaspoon red chili powder
Pinch of baking powder
Oil for frying
Chaat Masala
Salt

Coarsely grind the moong dal adding very little water. In a bowl, add the moong dal batter, red chili powder, baking powder and salt. Beat the batter with your hands till fluffy.

Heat oil in a wok. Start dropping little portions of the moong dal batter in the hot oil, about a teaspoon size. Fry them in batches. Turn midway and fry the pakoras till they are golden yellow in color. Drain excess oil on paper towels.

Serve the Ram Laddu on little platters topped with shredded radish, lavishly ladled with green chutney and sprinkled with Chaat Masala.

The Moong Dal is now ready from the edible mode to explode in your mouth, revolutionary taste!