· By ODM Masala
Mangodi in English: What Moong Badi Is & How to Cook It
Quick answer: Mangodi is the Rajasthani name for moong badi, small sun-dried dumplings made from ground moong dal. In English it is usually called moong dal wadi, sun-dried lentil dumplings or moong nuggets, and it is fried or roasted before going into a sabzi, pulao or dal.
Also known as: mangodi, mangori, moong badi, moong wadi, moong dal vadi (Hindi and Rajasthani names); sun-dried moong dal dumplings or lentil nuggets in English.
If you grew up in Rajasthan, Madhya Pradesh or Punjab, you have probably seen trays of tiny yellow mangodi drying on the roof in winter sunshine. This simple pantry food turns into a full sabzi in about 30 minutes, which is why so many families still keep a packet in the kitchen. Here is what mangodi actually is, how it differs from other badi, and the easiest ways to cook it.
What is mangodi made of?
Mangodi starts with split moong dal. The dal is soaked, ground into a thick paste, seasoned and then dropped in small blobs onto a sheet or cloth. The drops are dried in the sun until they are completely hard. Once dry, they keep for months in an airtight jar.
ODM Moong Masala Badi is made the traditional way: spiced moong dal, hand-shaped and sun-dried, with no preservatives. It is lighter than urad badi but has the same spiced, chewy bite once cooked.
Is mangodi the same as badi or vadi?
Yes, mostly. "Badi", "vadi", "wadi" and "mangodi" all describe sun-dried lentil dumplings. The difference is the dal used and the region. Mangodi almost always means the moong dal version.
| Name | Main dal | Texture after cooking | Common region |
|---|---|---|---|
| Mangodi / moong badi | Moong dal | Light, soft, mildly chewy | Rajasthan, MP, Punjab |
| Urad badi / kalai badi | Urad dal | Richer, holds gravy well | Bihar, Bengal, Punjab |
| Masoor badi | Masoor dal | Soft, earthy | Eastern India |
If you like a richer, heavier badi, try ODM Kalai Masala Badi made from urad dal. For a quick comparison of the two, read our post on kalai badi vs moong badi.
How do you cook mangodi?
The one rule: always fry or dry-roast mangodi before adding it to a gravy. Raw mangodi stays hard in the middle and can taste raw.
- Fry: Heat 1 to 2 tbsp oil and fry the mangodi on low to medium heat for 2 to 3 minutes, stirring, until light golden. Take them out before they turn dark brown.
- Soak (optional): For a softer sabzi, drop the fried mangodi into warm water for 10 minutes before adding to the gravy.
- Simmer: Cook in the masala and water, covered, for 10 to 15 minutes until they are soft right through.
5 easy ways to use mangodi at home
- Mangodi aloo sabzi: The classic. Fried mangodi with potatoes in a tomato and onion gravy. Our step-by-step moong badi aloo sabzi recipe shows the full method.
- Methi mangodi: A Rajasthani winter favourite. Add fresh methi leaves, or a pinch of methi dana in the tadka, for a gentle bitter note that balances the dal.
- Mangodi pulao: Fry mangodi with jeera and whole spices, then cook with rice for a filling one-pot meal.
- Mangodi in dal: Toss a handful of fried mangodi into plain moong or arhar dal for extra bite.
- Dry mangodi masala: Fry, then toss with haldi, dhaniya powder, red chilli and a squeeze of lemon. Good with roti or as a side with dal-chawal.
How should you store mangodi?
Keep mangodi in a clean, dry, airtight jar away from steam and sunlight. Always use a dry spoon. Well-dried mangodi stays good for months, but if it ever smells sour or shows any damp spots, throw it out. In very humid weather, a short spell in the sun keeps them crisp.
FAQ
What is mangodi called in English?
Mangodi is usually called moong dal wadi, sun-dried moong dal dumplings or lentil nuggets in English. It is the same food as moong badi.
Do you need to soak mangodi before cooking?
Soaking is optional. Most cooks fry mangodi first and then simmer it in the gravy. If you like it extra soft, soak the fried mangodi in warm water for about 10 minutes before adding it.
What is the difference between mangodi and soya chunks?
Mangodi is made from moong dal paste that is sun-dried, while soya chunks are made from defatted soy flour. They look a little similar in a curry but taste and cook very differently.
If you want to try a traditional, preservative-free mangodi at home, pick up a pack of ODM Moong Masala Badi and start with a simple mangodi aloo sabzi this week.