- Yield: 1 cup
Mangodi / Moong Dal Vadis
Mangodi is a traditional Rajasthani food and a favorite of Marwari people in particular. Rajasthan being a dry and arid region was not suitable for growing vegetables and people preserved vegetables and lentils by dehydrating them. Times have changed now and vegetables are available everywhere but their legacy of dried foods continues to be a part of their diet as a staple. Mangodi is made from split yellow moong dal and can be either made at home or can easily be bought at shops.
Main requirement for making mangodi at home is good sunlight for 2-3 days. I remember rows of mangodis drying out in the balcony when I was a kid and mom would send us to check on them to ensure that thef the cover is fine; if there are no birds and then finally when they have dried, to bring them in. Any recipe which contains mangodi vadis, require the vadis to be coked beforehand.It can be used for preparation of various dishes like aloo mangodi, papad mangodi ki sabzi, aloo mangodi ki tahiri etc.
1. Clean, wash and soak the moong dal for for 6 to 8 hours. Drain and keep aside.
2. Grind the moong dal to a smooth paste without using any water.
3. Add the asafoetida and ginger-green chili paste and mix well.
3. Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali. Experts like my mom manage to do this with only their hands as well.
4. Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
5. strore in an air-tight container. Use as required.