Dal Mangodi (Dal Badi)
Dal Mangodi is a traditional Indian dried lentil nugget made from moong dal. These nuggets are sun-dried and used in curries or stir-fried dishes for added texture and flavor. Preparing Mangodi at home ensures purity, hygiene, and the ability to control the quality of the ingredients. Once dried, they can be stored for months, making them a handy pantry item.
Nutrition Facts
Per serving
Energy
35 kcal
Protein
2 g
Carbs
6 g
Fat
0 g
Fiber
2 g
Ingredients
Yellow Moong Dal (Raw)
1 cup (200g)
Plain Water
2 small cup (400g)
Asafoetida
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Preparation
Wash the moong dal thoroughly and soak it in water for 4-6 hours. This softens the dal and makes it easier to grind into a paste.
After soaking, drain the excess water completely.
Cooking Steps
In a blender or grinder, add the soaked and drained moong dal, salt, asafoetida, and turmeric and red chili powder. Grind into a smooth, thick paste, using as little water as possible (approximately 120ml). The paste should be thick and not runny.
Spread a large, clean plastic sheet or muslin cloth under the sun. Using your fingers, spoon, or piping bag, drop small portions of the paste onto the sheet, forming small nuggets (Mangodis). Keep the size small and uniform for even drying.
Place the sheet in a sunny area and let the Mangodis dry completely. This process may take 2-3 days, depending on the sunlight and humidity. Flip them gently after 24 hours to ensure even drying.
Once completely dried and hard, store the Mangodis in an airtight container. They can be used in curries, stir-fries, or rice dishes.