Mmmm, mangodi. I have a fascination at the moment with all things dried in Indian cuisine. Traditionally, the drying is done in the sunshine, but we often don’t have that luxury. However, with a dehydrator we can make dried wadi, vadagam, and other goodies.
Mung Wadi are a type of wadi and are special dried lentil dumplings usually made with mung dal, but other dals (yellow, red, split green or urad dal) can be used. They can be made quite plain (allowing more versatility in the spicing of their final dish) or spices can be added before drying. Like any canvas, they can take quite a range of spices and even some herbs.
On their own, these wadi are not edible, but deep fried, sauteed in a little oil or dry roasted they can be used on their own as a snack; in curries, adding spices and texture; in stirfries, soups and sambars; and in rice dishes etc. Cooked in a sauce, these dry brittle nuggets soak up the flavor and the sauce and becomes spongy and tender. Even crushed, they can be added to salads, sprinkled over the tops of soups or over steamed or BBQ’s vegetables.
You might also like to try Tomato, Eggplant and Potato Subzi with Wadi (Aloo Baingan Wadi Ki Subzi), or Masala Mung Wadi – in a Tomato-Garlic Sauce.. Or browse all of our Indian recipes here and here. You might get inspiration from our Spring time recipes here and here.
Mung Wadi | Mung Vadi | Mangodi | Mung Dal Badi
Source : Traditional
Prep time:20 mins plus soaking time
Cooking time: 24 hours in a dehydrator, or 2 – 3 days in the sun
Serves: about 2 cups of small wadi
1.5 cups split mung dal
large pinch of hing (asafoetida)
1/2 tspn turmeric powder
1/2 tspn black pepper, ground
1 tspn cumin seeds
1 – 4 tspn chilli powder or 2 green chillies
2.5 cm fresh ginger
In a large bowl, wash the mung dal in several changes of water until the water runs clear. Soak the lentils in plenty of water overnight or for at least 4 hours.
Drain the lentils and grind them with the other ingredients but without additional water, in a blender until a smooth paste is formed.
Get your dehydrator trays ready, or plates covered with baking paper to use for drying in the sun. Using a teaspoon, your hands, a piping bag with a plain nozzle, or a ziplock bag with a hole cut in the corner, place small nuggets of paste onto the trays leaving space between them.
Dry in the sunshine for 2 – 3 days, or in the dehydrator for about 12 hours at about 35C. Keep checking them. They will be dry and brittle when completely dried.
Store in an airtight container for up to a year.
Ways I have used Mung Wadi
Don’t forget to deep fry, saute or dry roast these little suckers before using.
- Golden Mung Wadi in a Tomato Garlic Sauce – Masala Mung Wadi
- Crumbled over a Haloumi and Orange salad
- In a Green Mung Bean Soup, such as this one. Simmer for 10 – 20 mins, till nice and plump/soft but not disintegrating.
- Also check out this post on Punjabi Wadi with Potatoes, Eggplants and Tomatoes.
- Aloo Palak – Potatoes in Spinach Gravy
- Aloo Baingan Wadi Ki Subzi
- Avarakkai Fry. A recipe for Indian Broad Beans
- Baingan Kabharta – Eggplant Curry
- Lassi Yoghurt Drinks