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Mangodi – Sun dried Lentil Nuggets

SinfullySpicy - Mangodi (Sun Dried Lentil Nuggets)I have been spending a lot of time in the kitchen this week. I baked a cake after two years, cooked dum biryani for the first time, sprouted whole red lentils and I made mangodis.

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?

SinfullySpicy -Ingredients Mangodi (Sun Dried Lentil Nuggets)

In my home, we make a soupy curry with mangodi and potatoes. It is then served with dal 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 Mungwadi 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 sautéed 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.

SinfullySpicy - Mangodi 02 (Sun Dried Lentil Nuggets)

Ingredients  (Makes little more than 2 cups of mangodis)

  • 1.5 cups split yellow mung lentils
  • 4 cups of water to soak the lentil
  • 3/4 tsp hing (asafoetida)
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper, crushed
  • Oil to grease

Also Needed – Plates/thalis/cookie sheets/ plastic sheets- Any one of these to sun dry the nuggets.

Note – I use unpolished, organic yellow mung lentils from Whole foods, so I added turmeric powder for a nice yellow tinge. Turmeric does not add any flavor to the mangodis. The turmeric quantity in this recipe can be varied as per you lentil quality.

Method 

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 or thalis 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 add 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/ thali, about 1/8 inches apart. For the quantity of batter from this recipe, I used 6 dinner plates.

Keep the piped out mangodis 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 the plate and store in an air tight container up to 8-10 months.

Make mangodi- aloo masala curry.

Enjoy and Thanks for stopping by!