Try Moong Dal Mangode Recipe!

It is a protein-packed option.


1 cup split moong dal 3 tablespoons chopped coriander 1 tablespoon ginger garlic chopped/ paste (optional) 1 tablespoon chopped green chillies (according to your taste) 1/4 teaspoon hing or asafoetida

1 tablespoon fennel seeds 1.5 chopped onions (optional) 2 teaspoons red chilli powder 1 teaspoon dry mango powder Salt to taste

2 tablespoons washed curry leaves 1.5 grated carrots (optional) 2 finely chopped potatoes 1 cup spinach (optional) 1.5 tablespoons coriander powder


Soak green gram or moong dal in 2 cups of water overnight or at least 4 hours. Soaking will soften the dal, making it easier to grind it into a coarse paste. In the morning, drain the green gram and add the ingredient to the grinder along with its husk that adds a texture and colour to moong dal vadas.

You should keep a quarter cup of dal aside. Do not grind grams into a fine paste because mangode will not hold their shape. Transfer the coarse paste, soaked lentil, ginger garlic paste, onion, potato, carrot, spinach, and spices to the bowl and mix everything well.

Keep the batter aside. If you think it is too thick, you can add water to adjust the consistency. If it seems too runny, you can add semolina (sooji) or chickpea flour (besan) to ensure that everything binds nicely and consistency is thick.

Fill a deep frying pan with oil, at least half of its volume so that moong dal vadas have enough space to cook from all sides. Grease your palms with oil, make spheres of the thick batter, and add vadas to the oil. Using a spatula, turn mangode so they cook even on all sides on a medium flame.

You should keep them in the frying pan until they brown and crispy. Take moong dal vadas out and place them on a tray to drain the oil. After a minute transfer them in a large bowl with tissue paper to soak the remaining oil. You can serve the vadas with green coriander and chilli chutney, schezwan sauce, and tomato ketchup.