As our late spring weather continues to be cold, and I feel doubts about the heat of Summer that I longingly anticipate, we still look for warming dishes in the evenings. With the pile of Mung Wadi sitting on my kitchen counter, tonight was the night to transform them into a wonderful, but simple curry.
You might like to browse our extensive Indian Recipe Collection, and also read how to make Mung Wadi. We have a few wadi recipes. Or browse all of our Indian recipes here. You might get inspiration from our Spring time recipes here.
Also, don’t confuse wadi with vada. Vada (which, confusingly, can sometimes be called wadi) are South Indian, savory, deep fried fritters, generally made of ground lentils. They are super soft and squishy. Wadi can be found all over India, but vary from place to place. They are hard, sun-dried ground lentil mixtures, and some are made from seeds and vegetables (these latter ones are usually called vathral rather than wadi).
Masala Mung Wadi (Mangodi) | Golden Lentil Drops in a Tomato Garlic Sauce
Prep time:5 mins
Cooking time: 30 mins
Serves: 3-4 serves, depending on how you use it
1.5 cups dried mung wadi/mangodi (home made or bought from the Indian Grocery)
2 Tblspn ghee
2 white or red onions, chopped finely
2 dried red chillies
1 stick cinnamon
3 or 4 green cardamon
3 or 4 cloves
1 tspn cumin seeds
1/4 cup Tomato Puree (home made or bought, or use 2 Tblspn tomato paste)
1 – 2 Tblspns Ginger-Garlic Paste (home made or bought from the Indian Grocery)
1/2 tspn Chilli Paste or to taste (home made or bought from the Indian Grocery, or use 1 tspn chilli powder)
1 tspn coriander powder
1 small tspn turmeric powder
juice of half a lime
green coriander for garnish
Heat 1-1/2 tspn ghee in a pan or kadai, and add the mung wadi. Saute them over a medium heat, stirring all the time, until they are golden brown. Remove them from the pan and keep aside.
Heat the remaining ghee in the kadai.
Break the cinnamon stick in two and break the cardamon pods by pounding them or using the wide side of a knife to squash them. Add the cinnamon, cardamon pods and cloves to the pot. As they begin to sizzle, add the cumin seeds and the dried red chillies. Stir quickly and add the chopped onion.
Cook until the onions are soft and turning golden brown, about 6 or 7 minutes over medium heat. Then add the ginger-garlic paste and chilli paste and stir for a minute or two until they are assimilated into the onions.
Add the turmeric and coriander powder and stir quickly into the onions. Now add the tomato puree and stir over medium heat until well cooked, the water content reduces and the oil begins to leave the mixture.
Add the mung wadi to the pan and stir gently so that the wadi are coated by the tomato mixture. Cook for about a minute before adding water to the pan. The amount of water depends on your wadi and their absorbency level. Start with 2 or 3 cups but you might need more as the dish cooks. You can choose between a “saucy” dish and a “soupy” dish, depending on your preferences.
Simmer on medium heat for 10 – 20 minutes until the wadi are soft and have lost their raw taste. The wadi will continue to soak up sauce after cooking.
Squeeze over lime juice and garnish with green coriander. Serve with rice, bread or roti.