Dal ki mangodi is a sun-dried lentil dumpling from Rajasthan. Daal is ground into a paste, seasoned with spices such as hing, black pepper and cumin, shaped into small pieces and dried until hard. Cooks keep it in the pantry and turn it into a curry whenever fresh vegetables are scarce, which made it a lifeline in the desert.
Mangodi vs wadi vs badi
These names describe closely related foods and vary by region. In Rajasthan and Marwar, small dried daal pieces are called mangodi. In Punjab, wadi (such as Amritsari wadi) is usually larger and spicier. In parts of Uttar Pradesh, Bihar and Chhattisgarh you will hear badi or bari. The idea is the same: a dried, spiced lentil paste that softens beautifully in gravy.
How traditional mangodi is made
- Daal is prepared and ground to a smooth, thick paste.
- The paste is whipped by hand to bring in air, which gives a light texture.
- Hing, pepper, cumin and salt are mixed in.
- Small portions are shaped by hand onto cloth or a tray.
- The pieces are dried in the sun until fully hard.
Some commercial makers add baking soda to make mangodi puff up faster. MHAAKO's launch recipe uses no added baking soda, so the texture comes from patient preparation instead.
Popular ways to cook it
- Mangodi ki sabzi, in a tomato-onion or curd gravy
- Aloo mangodi, with potatoes
- In kadhi, or added to pulao and khichdi
How to store mangodi
Keep mangodi in an airtight container in a cool, dry place, away from moisture and direct sunlight, and reseal the pack after opening. Follow the best-before date printed on your pack.
Ready to try it? See our guide to buying dal ki mangodi online or order a pack directly.
Order MHAAKO Traditional Dal ki Mangodi
Small-batch, no added baking soda. 100g ₹50 • 200g ₹90 • 500g ₹210 • 1kg ₹400. Delivered across India.
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