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.
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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.
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
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
- Khoya Matar – Green Peas in Milk Curry
- Khoba Roti
- Jaisalmer Chana – Black Chickpeas in Yogurt Curry
- Bajra Ki Kheer – Millet Pudding
Palak Mangodi is a delicious way to add extra protein to Vegetarian meals.
This dish is perfect with some rice or paratha (Indian flatbread).
How to Make Palak Mangodi
First, prepare the mangodi and the spinach puree.
Palak Mangodi
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
This luscious curry is the perfect compliment to any Indian meal!
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Looking great in that Indian outfit Mir, palak mangodi looks delicous and am planning to make this mangodi at home once the sun god shows the head here.
you look so good in the lehenga Mir!!!
And this spinach dish is awesome..
you look so pretty in that outfit Mir, it was good of you to put it up here for us, the food is also very delicious, the khoba roti is new for me but i loved the palak wadi dish a lot
oh how i wish I had got a indian outfit for you…you look so good!…the mangodi paalak has to sit in background now..:))though it is a wonderful recipe.
Pretty picture Mir. Did not realize you had Indian roots as well. The khoba roti is so pretty! The paneer looks really good. I have not used a wadi yet but the recipe looks good.
Such a lovely picture of yourself Mir..and your spread looks amazing..great job as always!
That is a lovely pic Mir — you look beautiful in Indian outfit.
All the dishes look awesome, especially Palak mangodi sounds delicious. Will have to try it out soon.
Lovely pic Mir. gerat spread there. Khoba roti was very very impressive!
You are looking so cute in that picture Mir! What a lovely spread….the Khoba roti looks very good!
You look lovely in that Indian attire. Dried lentils spinach curry looks great. I love the khoba roties. Very nicely done.
Wow!! Mir. you look so pretty in Indian outfit…BTW such a wonderful spread,khoba roti sounds so delicious and loved the pattern ..Nicely done..
Wow Mir! You really look so pretty in that outfit and yes, you could be a model :). As for the mangodi dish, I must say it is so well made and looks absolutely tempting.The khoba roti looks so good…
oh wow wow Mir your Khoba roti is just perfectooo 🙂 very very deliicous dish from my native mangodi is a classic side dish well done 🙂 and you look too pretty in that outfit dear 🙂
It's nice to know you have roots in Rajasthan.. looking pretty in the lehenga.. the palak gravy looks yummy
Mir you look great in the outfit. Can we have some closeups please? As for the spinach and moongodi its awesome.
U look great.. khoba roti is a stunner and the palak mangodi is a winner.. ! great dish for Rajasthan
What a breathtaking place to have ancestry from and the food… amazing. I need to visit the India market that is about an hour from me and try out some of your recipes.
I really admire the people in Rajasthan and other hot parts of india where they make these sun-dried lentil vadis to add to meals. A really good source of proteins. Adding it to spinach is a perfectly healthy combination. I never appreciated these vadis when I was young but love the taste now.
yes they are such a delicious and inventive ingredient to add to recipes.
Very well made mangodi palak curry. These pics are making me hungry. Wish I had some for my dinner now.
It is delicious. You should make it soon.
I love vadi curry but the one I learnt from my mum is a dry version with onions. Love your palak mangodi, looks so delicious. Hoping to make some vadi so I can try out this recipe.
Here I buy the vadi – I don’t think there’s enough sun on my fire escape to make them 😏