Palak Mangodi – Sun Dried Lentils in Spinach Curry

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Last Updated on May 20, 2020 by Chef Mireille

Palak Mangodi – Sun Dried Lentils are a great way to add extra protein to Vegetarian meals. Mangodi, aka wadi, comes in different forms and are very versatile.

Today we are going exploring into the cuisine of the princely North Indian state of Rajasthan.

Let’s go over what you are going to learn about today!

Rajasthan

Rajasthan will always be special to me because this is the state we believe my great grandfather came from when he emigrated from India to Suriname where my grandfather and many of my mother’s 25 siblings were born. One day, I would love to visit and research my family and meet some Indian relatives that I am sure I still have there. Until then, the only way I have of connecting to my Rajasthani roots are by experimenting with the cuisine.

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Rajasthan, located in Northwest India, bordered by Pakistan and other Indian states, is India’s largest state with a rich history. Many of India’s ancient princely states are located here, which gives Rajasthan its name “Land of the Kings”.There are many ancient palaces located within this state.

Jaipur, its capital, is known as the pink city because many of the buildings are made from pink and red sandstone, including the Hawa Mahal Palace. Known as the Palace of Winds, it is part of the City Palace. It has a unique beehive design on the windows so that the royal women were able to see outside the palace, without being seen.

hawa-mahal

Hindu is the majority religion in Rajasthan, with small minorities representing Muslim, Sikh, Jain and Christians. Most Rajasthiani’s speak Rajasthani, Punjabi, Hindi and/or Marwari.

Rajasthan is known for its folk dance, music and vibrant colors. Unlike the sari’s and salwars worn throughout India, a long skirt and blouse combination known as a lahenga chori is most often work in Rajasthan and a large shawl used to cover their heads for both modesty as well as protecting them from the harsh desert sun.

There is so much more I can talk about the culture of Rajasthan, but none of you would have the patience to read it when you are really dying to get to the delicious recipe, so let’s move on to the food…

Cuisine of Rajasthan

Rajasthan is home to the expansive Thar Dessert. Farming is a major occupation in Rajasthan and many grains are utilized like corn, millet, sorghum and buckwheat. One of the specialties of Rajashtan is the famous Dal Baati Churma, which is an explosion of flavors to the taste buds. Let’s explore more into their delectable delicacies.

The first time I went on a search for mangodi – it was a mission. Going to several Indian markets in Jackson Heights, the largest Indian enclave in the NYC area, most of the staff looked at me with blank expressions when I asked. I think part of that was a language problem though.

Eventually, I found them. Now (2020) they are much easier to find. Most Indian supermarkets I walk into sell them, although they might not sell all of the varieties.

Mangodi Varieties

There are different varieties of Mangodi, aka wadi. The three varieties I find here in Indian markets are the following.

Types of Wadi

  • Dal Wadi (yellow mung beans)
  • Chana Wadi (chickpeas)
  • Amritsari/ Punjabi Wadi
Dal Wadi
Dal Wadi

When I made this Palak Mangodi – Sun Dried Lentils in Spinach Curry the first time, I used Dal Wadi. However, upon further research, I learned that Amritsari aka Punjabi Wadi is more popular in Punjab and Rajasthan.

These are heavily spiced and are much more flavorful than the plain chana dal or moong dal wadi. Once I was able to locate these, I knew the recipe had to be done again with this more flavorful option.

Before we get to today’s delicious recipe, here are some other Rajasthani delicacies you might want to try for a complete Rajashtani meal!

Rajasthani Recipes

Palak Mangodi is a delicious way to add extra protein to Vegetarian meals.

Mangodi LR 2

This dish is perfect with some rice or paratha (Indian flatbread).

Mangodi LR 3

How to Make Palak Mangodi

First, prepare the mangodi and the spinach puree.

Then you saute onion, add spices and puree.
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5 from 6 votes
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Palak Mangodi

Palak Mangodi – Sun Dried Lentils in Spinach Curry – Known as mangodi or wadi, sun dried lentils are a great way to add protein to Vegetarian meals.
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 people
Calories: 248kcal

Ingredients

  • 2 tablespoons oil divided
  • 1 tomato chopped
  • 2 cups spinach leaves
  • 1 cup Armritasi/Punjabi wadi about 8
  • 1 onion finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon red chile powder cayenne pepper
  • 1 teaspoon ginger garlic paste
  • 1/4 teaspoon ground turmeric
  • salt to taste

Instructions

  • Heat 1 tablespoon of the oil. Add wadi and stir fry for 2 minutes. Add 2 cups water and bring to a boil. Boil for 5 minutes.
  • Drain and chop the mangodi into smaller pieces.
  • Set aside and reserve for later.
  • Bring a pot of water to a boil. Add spinach and boil for 1/2 minute, until the leaves wilt. Drain and transfer to food processor.
  • In a food processor, puree the spinach with the tomato. Add 1 cup water and puree until smooth.
  • In a large skillet or wok, heat remaining oil. Add cumin seed until they splutter and start to turn golden. Add ginger garlic paste and onion. Cook for a few minutes, until lightly browned.
  • Add spinach puree, garam masala, chile powder, turmeric and salt. Boil on high for 5 minutes
  • Add boiled mangodi/wadi and cook for 1 more minute.
  • Serve with roti or paratha.

Nutrition

Calories: 248kcal | Carbohydrates: 32g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 645mg | Fiber: 15g | Sugar: 3g | Vitamin A: 1888IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 4mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

This luscious curry is the perfect compliment to any Indian meal!

Mangodi LR 1

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See also  Multi Grain Buttermilk Pancakes

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Shobha Keshwani

    5 stars
    Palak mangodi looks delicious. I have to try out this combo. Incidentally Rajasthan is also my favourite state in India. I love the culture, food places everything

  2. Archana

    5 stars
    Wow! Mir you can get these wadis in USA and here I doubt if anyone has heard about them! The spinach with wadis I have heard about but never tried it. Sounds very flavourful and yummy and a great way to include dal in my diet.

    • Chef Mireille

      well I live in NYC – maybe not everywhere but with Patel Brothers (America’s largest Indian supermarket chain) as long as you live in a city with a Patel Brothers most Indian food products are available here.

  3. Mayuri Patel

    5 stars
    Its been ages since I’ve made vadi at home and vadi with spinach. Its a delicious and healthy curry to enjoy with naan or rice. Your recipe is urging me to make palak mangodi soon. Anyway, with the scorching sun around, right time to make vadi.

  4. Priya Srinivasan

    5 stars
    Palak and wadi subzi looks very tempting mir! I have a bottle of moong dal vadi in my pantry, looking at this recipe i wanna make use of it immediately. such a simple and comforting recipe!

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