Indian cuisine has hidden gems like vadiyan and papad where food was made interesting for those who wanted to chew. Wadi is made with various lentils and dried for later usage. I love that this traditional recipe makes use of heat and abundant sunlight available in Indian subcontinent. Those who live in cold countries can dehydrate them in a dehydrator or an air fryer with dehydrator option. Moongodi or mangodi is also called as moong vadi or mung badi.
Vadiya and papad are an easy way to get your protein without having to eat a lentil based curry. You can then add them to any veggie based curry like ghiya or turai. Some people find these daily curries boring and this makes it interesting. Basically they are good addition to squash curries of long melon and zucchini and get extra protein free. Add this to veg pulao while cooking. You can also make Punjabi / Sindhi style wadi curry by adding vadiyan to ras wale aloo. You can also make moong dal vadi rasa,by making a gravy with curry sauce and adding moong dal vadiyan to it. Just use basic spices like coriander powder, garam masala powder, turmeric powder in an onion tomato gravy.
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Ingredients
- moong lentils
- green chili
- salt as per taste
- water
See recipe card for quantities.
Instructions
Soak lentils for 3-4 hours in water.
Drain water using sieve and add 3-4 green chilies to them.
Add the ingredients to a high speed blender with salt and water.
Blend into a smooth paste. This paste should be thick and not watery.
Fill the batter in a piping bag and cut a small hole so that you can pipe small dumplings.
Pipe these on a perforatted baking sheet placed on an air fryer basket /air fryer tray.
Make sure there is enough space between the mungodi else it will stick together.
Dehydrate at 60 deg C | 120 deg F for 5-6 hours. Alternatively, you can also dry them in hot sun or in a dehydrator.
Hint: When the soaked dal is pressed with finger, you should be able to break it.Paste of soaked dal should be thick, add only little water when required slowly. Scrape the moongodi from the baking sheet when it is dry else it will get mashed.
moong dal vadi recipe | moong wadi recipe
Equipment
- large bowl
- Sieve
- Vitamix / high-speed blender
- piping bag
- Perforatted baking sheet
- air fryer tray / dehydrator
Ingredients
- ⅓ cup water
- 1-2 teaspoon salt or as per taste
- 3-4 green chilies
- 1 cup moong dal
Instructions
- Soak lentils for 3-4 hours in water.
- Drain water using sieve and add 3-4 green chilies to them.
- Add the ingredients to a high speed blender with salt and water.
- Blend into a smooth paste. This paste should be thick and not watery.
- Fill the batter in a piping bag and cut a small hole so that you can pipe them.
- Pipe moong dal vadi on a perforatted baking sheet placed on an air fryer basket /air fryer tray. Make sure there is enough space between the mungodi else it will stick together.
- Dehydrate at 60 C |140 F for 5-6 hours. Alternatively, you can also dry them in hot sun or in a dehydrator.
- Once dry, they can be stored in an air tight container for later use.
- Use these in different curry of your choice,add these to any curry with little water and cook in a pressure cooker or Instant pot.
Notes
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How to make moong dal vadi curry?
I like to cook these moong dal vadi with any curry. For example for the bottle gourd curry. Its always better to cook these in a pressure cooker (at least 1 whistle) or instant pot (for 10 minutes)
Another way of cooking is by making aloo badi curry which is a variation of aloo matar. Here we add moong wadis to a rich flavour of the tomato-based gravy along with some boiled potatoes in a tempering of cumin seeds, crushed garlic cloves, ginger, 1-2 green chillies and curry leaves. You may use our curry sauce recipe and add water to it. Let it come to a boil over medium flame. Add boiled potatoes and dried mangodi to it. Adjust spice powders like curry powder,salt and red chilli powder according to your taste. Garnish it with chopped coriander leaves. Serve it with Indian bread.
Substitutions & Variations
- You may use whole moong (green gram)instead of split moong (yellow) to make Rajasthani moong vadi recipe.
- You can use urad dal or black lentils & fresh green chickpeas to make badiyan in Sindhi and Punjabi style.
- I have young kid so I do not add red chili powder to this moong dal vadi recipe. However, you can make it as spicy as you like by adding red chili flakes. Punjabi vadi come really spicy when made with urad dal and you can use spices while making moongodi too. Finely cut coriander sprigs or spinach leaves can be added to make moong badi to make palak mangodi. You can also use chopped fenugreek leaves to make methi mangodi.
- Add mangauri to aloo matar(potatoes peas curry), lauki (long melon)or to basic zucchini curry. mangodi palak ro saag along with spinach. You can also add mangodi to red lentils curry. papad mangodi ki subzi, mangodi pulav, mangodi ki dal, mangodi kadhi and mangodi ki sabzi are delicious moong dal vadi recipes you can make.
Equipment
- piping bag
- dehydrator
- Vitamix / high speed blender
- large bowl
- sieve
- perforatted baking sheet
- air fryer tray
FAQ
Moong dal vadi or mungodi is a sun dried nugget made with mung dal.
Conclusion: Moong dal vadi is a unique way of adding protein to the veggies and also using surplus dal at home. This traditional recipe of mangodi will help you make regular food interesting.
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