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moong daal mangodi
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4.67 from 3 votes

Moong Daal Ki Mangodi

Moong Daal Mangodi-  Sun Dried Lentil Nuggets- A perennial ingredient for a variety of North Indian dishes.
Prep Time25 mins
Course: Home made, Main Dish
Cuisine: North Indian Cuisine
Keyword: bari, moong daal mangodi, vadi
Author: Anjana Chaturvedi


  • 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.