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Mangodi are small sun-dried dumplings made from soaked and ground moong dal, or mung beans, usually seasoned before drying. The dried pieces are stored and later cooked in curries or other dishes, where they soften and absorb the surrounding sauce. Mangodi is associated particularly with Rajasthan a...
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Bori are small, dried lentil dumplings used in Bengali cooking. They are made by grinding soaked urad dal into a paste, shaping or piping the paste into pieces, and drying it in the sun until firm. The preserved pieces can later be fried or cooked with vegetables and other ingredients, adding a chew...
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