Mangodi is a type of sun dried grinned lentil with spices originally from the state of Rajasthan in India, a very unique cooking ingredient.
I am guessing that it was created mainly because of the dry weather at the region and lack of fresh vegetables and food source during some of the months in the state, that caused the people there to think of ways to preserve food when it was available, often time drying the food and pickled them is the ways to go ...
Moong dal Mangodi/Moong Wadi：
1/2 cup Mangodi
1 medium size potato
1 medium size tomato
1 piece of bay leave
2 green chilli
2-3 dried chilies
some chopped coriander leaves
1/2 tsp Chili powder
1/2 tsp Turmeric powder
1/2 tsp Coriander Powder
2/3 tsp Salt or to taste
Peel and cubed potato, in a cooker add about 1 tbsp of oil to toast the mangodi till the surface is a little crunchy. Take it out and set aside.
Blend together tomato and green chili to form a paste.
In the same cooker, add 1 tbsp of oil, cook the tomato and chili paste till oil separated at the edge, add bay leaf and all seasoning, turn well until fragrant.
Pour in one cup of water bring to boil, add mangodi and potato, cook until potato become tender.
Garnish with some chopped coriander before serving, it could be eaten with rice or roti/chapati.
中文版，For Chinese，Click ——》绿豆丁土豆