Moong daal ki mangodi /Vadi/Bari –Sun-dried spicy lentil nuggets – a perennial ingredient for a variety of northern Indian dishes.
Moong Daal Mangodi- A few days ago I posted recipes of sabzi’s using Vadi’s .Some of you had asked questions about what is are mangodi /vadis and how to make them.
What are Mangodi’s Made With
There are two types of mangodis /vadis – Moong Daal mangodi /Vadis/ bari (Yellow Lentil Nuggets) and Punjabi Vadi’s (Black Gram Nuggets). Punjabi vadis are made with black lentils /urad daal and are spicy and bigger in size and have to crushed to smaller bits before using.
Moong daal mangodi /vadis are smaller in size, made from moong daal and are less spicy. Vadis are easily available in market but the quality and taste of home made vadis is always best. You can add spices of your choice into them, since the ones available in the market are just plain salted.The size of mangodi depends on personal choice,some make it of the size of chick peas some prefer smaller like chana daal. You can make as you prefer.
My mother used to make these moong daal mangodi /vadis in large quantity (enough for an year) for me, my sisters and herself, so today I am sharing my mother’s pic with all of you, as she’s setting out the vadis to dry in the sun.
How To Make Moong Daal Mangodi’s
For making Mangodi ,first wash and soak the yellow moong daal for minimum 4 hours. Then grind the daal with green chili,ginger and few cloves and make a smooth and thick paste. Now whisk the ground daal to make it light and fluffier. If you will not whisk it properly then the mangodis may become hard. Now add salt, chili powder,asafoetida,garam masala a per your choice. You can also make plain mangodi’s by just adding salt and asafoetida if you don’t want to add spices. Now grease a steel plate or a thick plastic sheet and make small sized mangodi’s .
You can drop it by using your fingers or You can also fill this mixture in a squeeze bottle (the kind that you use for making jalebis or storing ketchup) OR You may also make a plastic cone like you make for applying henna (mehendi), fill it with the mixture and make vadis by pressing the cone. Do which ever way suits you
How To Store and Use Mangodi’s
Sun Dry the mangodi’s completely for 3-4 days before storing. If the mangodi’s are not dried completely and some moisture remains inside then the mangodi’s may got fungus and are spoiled. So do dry them completely. Store in an air tight jar or you can store them in the refrigerator.
When you want to add mangodi in a sabzi or curry the mangodi should be either fried or shallow fried in the oil or add in the tempering and roast. The mangodis should be fried to a nice golden colour else they will not taste good. You can use these Moong daal mangodi/vadi to make so many different kadhi,curries,pulao and sabzi’s
Try these vadi’s to make these delicious recipes-
- Lauki Mangodi ki sabzi
- Aloo Matar Vadi ki Kadhi
- Vadi Baigan Ki sabzi
- Aloo Mangodi Ki sabzi
- Methi Vadi Nu Shaak
- Aloo Matar vadi Ki Tehri
What ever I know, I have learned from my mother, a great human being, a strong woman and a wonderful mother.
Love U Mom!!
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Moong Daal Ki Mangodi
Moong Daal Mangodi- Sun Dried Lentil Nuggets- A perennial ingredient for a variety of North Indian dishes.
- 1 cup Yellow lentil/ Moong Daal
- 4 Black Cardamom/ Badi Elaichi
- 1 tbsp Whole Peppercorns/Sabut kalimirch
- 2 Green Chili/ Hari Mirch
- 1/2 inch Ginger/ Adrak
- 1/2 tsp Cumin Seeds/ Jeera
- 4 Cloves/ lavang
- 1/2 tsp Salt
- 1/2 tsp Red Chili powder
- Wash and soak moong daal for 2-4 hours.
- Grind the soaked daal with cloves,green chilli and ginger to make a smooth and thick paste.
- Crush black cardamom seeds and peppercorn and mix in the paste.(if you grind peppercorn and black cardamom seeds while grinding then the paste turn slight blackish in colour)
- Take the paste in a bowl , add asafoetida and whisk it for 3-4 minute to make it fluffier.(else the vadis become hard)
- Spread a plastic sheet or greased plate in sun light (or in a room)
- Take some portion in your hand and drop small chick pea sized drops on the sheet.
- You can also fill this mixture in a squeeze bottle (the kind that you use for making jalebis or storing ketchup) OR You may also make a plastic cone like you make for applying henna (mehendi), fill it with the mixture and make vadis by pressing the cone.
- Then let them dry for 2-3 days depending on the sunlight available. You can also dry them inside an airy room in case you do not have access to spots with direct sunlight.
- When the vadis have dried completely, store in an air tight jar and use when needed
- Fry the mangodis before adding in the curry ,pulao or sabzi,don't add raw in any preparation.
- You can also make these vadis with just salt, asafoetida and chili powder if you don’t like them too spicy.
- Shallow fry them in hot oil to a nice golden colour before adding in any curry or subji.