Moong Daal Ki Mangodi

4.67 from 3 votes

Moong Daal Mangodi- Sun Dried Lentil Nuggets- A perennial ingredient for a variety of North Indian dishes.

Prep Time25

Cook Time2

Course: Home made, Main Dish

Cuisine: North Indian Cuisine

Keyword: bari, moong daal mangodi, vadi

Servings: jar

Calories: 694kcal

Author: Anjana Chaturvedi

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.

Note-

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.