Lentil Drop Curry or Moong Wadi/Mangodi Curry

by Sala @ Veggie Belly on June 12, 2010

 

Whoever invented moong vadis is a genius. These little ‘drops’ or nuggets of dried lentils cooked in a curry, are filling and tasty. Also called Mangodi in parts of India, moong wadis are extremely versatile, you can use them in curries, soups or mashed up in chili. Because the lentils are ground up and dried, they have a great meaty texture when cooked. Moong wadis or mangodis are superb soy-free meat substitutes

How to use Moong Wadis

- Always shallow fry or deep fry wadis till golden before using
- Add to tomato based curries along with any vegetable you like (potato is traditional)
- Add fried moong wadis to yogurt based curries like kadhi or mor kulambu
- In the winter months I add extra water to this recipe and turn it into curried lentil drop soup. I serve the soup with a dollop of sour cream or greek yogurt
- Use fried moong wadis in vegetarian and vegan chili recipes instead of immitation soy based ‘meats’

How moong wadis are made: Moong dal and spices are soaked and ground into a paste. Little drops of this lentil dough are then piped onto a baking sheet or other surface and sun-dried for 2-3 days or untill hard. You can store these in an airtight container for several months. See this post for a recipe. I dont bother making moong wadis, I just buy them at the Indian store.

Lentil Drop Curry or Moong Wadi/Moong Vadi/Mangodi Recipe

serves about 6

4 tablespoons vegetable oil
2 cups moong wadi from the Indian store

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 red or green chilli chopped, optional
1/8 teaspoon asafoetida
1 small onion, finely chooped
1/2 tablespoon garlic paste
1/2 tablespoon ginger paste
1/4 cup tomato puree or 2 tablespoons tomato paste
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder, optional
Juice of 1/2 a lime or according to taste, optional

Heat 4 tbsp vegetable oil in a medium pot. Add the moong wadis to the oil. Fry on medium heat till the wadis are golden brown. Remove the wadis from the pot using a spoon and set aside. In the same pot, heat 1 tbsp oil.  Add cumin seeds and let them sizzle about 20 seconds or till fragrant. Then add chilli if using and cook another 15 seconds. Add asafoetida.

Immediately add chopped onion and cook till onions are soft, about 2-3 minutes. Then add garlic and ginger pastes. Cook, stirring for another 2 minutes. Pour in the tomato puree, add coriander powder, turmeric and red chilli powder if using. Let the gravy simmer for about 2 minutes. Then add the fried moong wadi along with 5 cups of water.

Bring the curry to a boil. Then lower heat, place a lid on the pot and let it simmer for about 20 minutes or till the moong wadis have plumped up and dont taste raw anymore. Taste the curry and add lime juice according to taste. If the gravy is too thick, add more water.

Serve hot with rice, bread, rotis or tortillas.

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Comments

comments

{ 13 comments… read them below or add one }

1 Sharmilee June 12, 2010 at 9:33 am

Sounds new to me…..looks nice

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2 Rosa June 12, 2010 at 11:34 am

Wow, those moong wadi are excellent! I’d love to taste them in that curry.

Cheers,

Rosa

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3 sangeeta June 13, 2010 at 8:13 am

great pictures as always….
i love mungodis and make them in many ways.
this curry looks awesome with just the wadis n no other veggie to dilute the fun….i don’t need anything else with it.

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4 Jonaki June 14, 2010 at 1:43 am

Hey,

This looks yummy and healthy :D ..

FYI – Bansi Brand Moong Wadi’s available in Indian Grocery Stores..

Good Stuff!

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5 Meeta June 14, 2010 at 3:54 am

looks so good! i’ve never had this. so gotta try!

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6 Manasi June 14, 2010 at 8:04 am

Oh I like wadis… moong ones like these and punjabi ones too ( though the ones i have tasted in the USA are not as spicy as they are supposed to be)
AS usual the pictures are amazing.
Please do a few posts on how u take pics and also all details that can help people like me who strive to take decent pics.

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7 Tien June 15, 2010 at 4:55 am

Oh, my goodness. These are the cutest things! -Tien

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8 Prerna June 15, 2010 at 10:58 am

Oh! that’s my favorite..
Just discovered your blog and wanted to tell you that how much I admired it.. Starting to follow you :-)
Keep up the good work!

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9 Cynthia June 15, 2010 at 11:10 am

Thanks for the introduction to this. I agree that it is a genius idea!

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10 A&N June 15, 2010 at 3:47 pm

This is a favorite of A’s and I have some at home. Should get down to making them.

The pics are as usual droolworthy, Sala.

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11 mallugirl June 22, 2010 at 8:54 am

the name and the photo is really eye catching..lentil drops.:)

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12 Balvinder December 6, 2012 at 12:06 pm

I am going to cook mung wadi for the first time to cook that’s why googled it and your blog showed up. i am going to cook just like you have posted because my family does not like potatoes.

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13 Louisa August 17, 2014 at 11:30 am

I tried this recipe today using home made wadis (You can’t find them in rural France) and it was fabulous. Really looking forward to trying them in lots of recipes now. Many thanks for the recipe, and introducing me to moong wadi :-)

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