Mangodi ki Sabzi

Sun-dried moong dal nuggets rehydrated and cooked in a yogurt-based gravy with tomato, onion, and a Rajasthani masala of coriander, red chilli, and fennel. The mangodis (also called moong badis) are made by grinding soaked moong dal with spices, shaping into small rounds, and sun-drying for days until rock-hard; the slow drying concentrates the lentil flavour. When cooked, they swell and soften while retaining a slightly chewy bite distinct from fresh lentils. A classic Rajasthani vegetarian dish that showcases the desert tradition of preserving protein through drying.