For last few years I wanted to make mangodis .Where I live has the perfect sun for making these – crisp, dry heat. But, each year the summers passed by and I just sat on the idea. There is a particular variety I like from back home, mom sent me the quota with whoever was coming here. I survived.
This year, I ran out of my stock earlier than usual. With summers still far from over in my part of the world its a good excuse to make my own, right?
In my home, we make a soupy curry with mangodi andÂ potatoes. It is then served with dalÂ tadka (tempered lentils) and rice. I never really cared for these growing up. In fact, I did not understand why would any one want to turn lentil into a curry and then eat it with lentils again. Confusing.
Logics aside, I think my palate was not ready was for it then. Now, when I think of traditional home cooked food, mangodi-aloo definitely comes to mind.
Mangodi , Moongbadi or MungwadiÂ are small,spicy lentil nuggets which are sun-dried in indian households during summer months. Variety of lentils ( yellow, red, split green or urad ) can be used to prepare these. Depending on the region of India, they could differ in texture and taste. The lentil batter is like your blank canvas – keep it plain, add your own choice of dried herbs or spices, some people add garlic and ginger too. Mangodis are inedible on their own but once lightly sautÃ©ed in a teaspoon of oil, they can be used in curries or combined with different vegetables & leafy greens to make stir fries. Crush the shallow fried ones between palms and add as a topping on salads. Other than that, they can be soaked in warm water for few minutes and then added to your vegetarian soups, stews or rice pilaf.
IngredientsÂ Â (Makes little more than 2 cups ofÂ mangodis)
- 1.5 cups split yellowÂ mungÂ lentils
- 4 cups of water to soak the lentil
- 3/4 tspÂ hingÂ (asafoetida)
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper, crushed
- Oil to grease
Also NeededÂ – Plates/thalis/cookie sheets/ plastic sheets- Any one of these to sun dry the nuggets.
NoteÂ – I use unpolished, organic yellowÂ mungÂ lentils from Whole foods, so I added turmeric powder for a nice yellow tinge. Turmeric does not add any flavor to theÂ mangodis. The turmeric quantity in this recipe can be varied as per you lentil quality.
In a large bowl, thoroughly wash the lentils 2-3 times till the water runs clear. Soak the lentils in about 4 cups of water preferably overnight or for at least 4 hours.
Grease the plates orÂ thalisÂ with oil where you want to drop the lentil nuggets.Set aside.
Drain the water, give lentils another wash and tip them into a blender. Blend the lentils to smooth without water.
Transfer the ground lentils to bowl and addÂ hing, black pepper and turmeric powder to it. Mix well.
Put the lentil mix in a piping bag fitted with plain/star nozzle, or a Ziploc bag (with cut out corner), squeeze it and pipe out small dots on a greased plate/Â thali, about 1/8 inches apart. For the quantity of batter from this recipe, I used 6 dinner plates.
Keep the piped outÂ mangodisÂ in sun for at least 2 days or more till they dry out.
Once dry, these will be hard. Using a metal spatula, scrape them from the surface of theÂ plateÂ and store in an air tight container up to 8-10 months.
MakeÂ mangodi- alooÂ masalaÂ curry.
Enjoy and Thanks for stopping by!