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5 from 6 votes

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 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 people
Calories: 248kcal


  • 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


  • 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.


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
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