Wash the lentils (moong dal) and soak them in water for at least 2 hours.

Grate the radish and carrot, squeeze out excess water, and set them aside.

Drain the water from the lentils and rinse again with fresh water.

Grind the soaked lentils in a mixer, making a slightly coarse batter. Add a tablespoon of water only if needed.

Transfer the batter to a mixing bowl.

Add baking soda and whisk the batter in one direction for 4-5 minutes. Rest for 5 minutes, then whisk again until aerated.

Add ginger, cumin seeds, red chilli powder, chopped coriander leaves and salt to the batter. Mix well.

Heat oil in a heavy-bottomed deep pan or wok over medium heat. To check if the oil is ready for frying, drop a teaspoon of batter; it should immediately surface.

Gently drop small portions of the batter into the hot oil. 

Fry until they turn light golden brown, occasionally turning.

Remove with a sieve ladle and place them on a kitchen towel to drain excess oil. 

Repeat the frying process for the remaining batter in small batches.

For serving, plate the Ram Ladoos, and sprinkle them with chaat masala and roasted cumin powder. 

Drizzle green chutney, tamarind chutney and lemon juice over the ladoos.

Top them up with grated radish, carrot, and fresh coriander leaves.

Enjoy!