Mangodi

Mangodi start with moong dal (mung beans) that is soaked, ground to a paste with spices, and then dropped as small dollops onto cloth or paper to sun-dry for several days. Once completely hard, they store for months in airtight jars. Families traditionally make them in quantity during the hot Indian summer when sun-drying is easiest.

They are typically lightly fried or soaked to soften, then simmered in curries where they soak up the surrounding sauce. Classic preparations include mangodi ki sabzi and mangodi kadhi, both popular in Rajasthani home cooking. The dried dumplings act as a year-round protein source when fresh vegetables run short.

The terms overlap regionally, but mangodi usually refers specifically to sun-dried dumplings of ground moong dal, while badi or wadi can be made from urad dal or mixed dals and vegetables. All belong to the same Indian tradition of sun-dried lentil preserves for the pantry. Regional recipes vary the spices and the dal considerably.

Properly dried and stored airtight away from moisture, mangodi keep for many months — which is the whole point of making them. They must be fully hardened before storing so they don't develop mold. In traditional households, a summer batch often lasts until the following season.