Indian food is about all major tastes and time-tested dishes. Some dishes are always around and still have a dominant in many homes. One such favorite Moong Dal is also known as Mangauri. It is a simple dish, but packs a punch with its taste. These wadies are cooked with potatoes in a spicy tomato-onan gravy, making the whole thing even better when using homemade wadis. Surely, you can buy moong dal wadis from the market, but let’s real-they are expensive and do not always taste so good. So many people still prefer to make them at home and later collect them.
The best part? They are super easy to make and do not try much. If you are thinking of giving it a shot, then some easy suggestions have been made to help you here.
Read: Enjoy millet nutrition with this traditional Gujarati snack of millet plain
Here are 5 easy suggestions to make Moong Dal Vadi (Mangodi):
1. Soak moong dal properly
Start by taking 2 to 3 cups of moong dal and rinsing it 3 to 4 times well. Then, soak it in a deep bowl filled with water. Ensure that the amount of water in the form of lentils is at least twice. Allow it soaking it for 4 to 5 hours – this step is important to get the right texture.
2. Drain the water completely
After 5 hours, the lentils should be soft and well soaked. Dry all the water and leave it in a sieve for a few minutes to get rid of any extra moisture. This will help you to achieve correct stability later.
3. Grind it right
Once the water has gone out, transfer the lentils to a mixer jar and grind it without adding water. But here is the move not to be very smooth. A thick texture is one that allows the Wadis to cut their correct bite. If this is very fine, Wadis will not come out as expected.
4. Add taste to the mixture
Scoop the ground lentils in a bowl and lift the taste up. Add asafotida, crushed red chili, garam masala, chaat masala and salt. This makes a big difference in small twice taste. If you prefer a plain version, just don’t leave salt and asafoetida – they are non -corresponding.
5. Shape and dry vadis
Lubricate a plate with little oil or line it with parchment paper. Now, using a spoon, leave the small portion of the mixture on the plate. If this is difficult, here is a hack-utilization of a plastic bag, fill it with mixture, snatch it from a corner, and pipe small vadis. Allow them to dry in the sun for 3 to 4 days, then store them in an airtight container.
Once done once, these wadies are converted into a flavor-pack curry with potatoes, whenever you are in a mood for a rest.
