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Home » Indian side dish recipes

Moong Daal Vadi Curry Recipe with step by step pictures

Updated: August 28, 2023 / Posted: November 28, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

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Moong Vadi Curry, in other words, is called a protein-packed side dish for roti/chapati. Moong Daal Vadi recipe is one of the top Indian recipes.

Moond daal vadi is a nugget made out of moong daal.  These are very versatile and perform well wherever they get added to.

Moong Daal Vadi Curry-Mangodi Recipe

Moong vadi is sun-dried nuggets made of moong dal/yellow lentil. They are prepared by soaking the dhal and grinding it with spices without any water.

They can be made fresh by steaming or sun-drying them for later use. The recipe for making Moong Vadi is simple, but I went with ready-made vadies.

The basic procedure for making Indian gravy is similar to Paneer Mutter Masala, but they are unique in taste and texture.

You can experiment with different vegetables, spices, and proportions if you excel with the basic steps.

Fry dried moong vadi in oil on a slow flame until golden brown. These are versatile and can be made as a gravy side dish/semi-gravy, or the fried ones can be served as appetizers. They blend well into the dishes, whichever they get added to.

You might also be interested in other side dish recipes like the Malai Kofta.

Moong Daal Vadi Curry-Mangodi Recipe

Printable recipe card

Moong Daal Vadi Curry-Mangodi Recipe

Moong Daal Vadi Curry-Mangodi Recipe

Moong Vadi Curry in other words called as protein packed side dish for roties/ chapathies. Moong vadi recipe is one of the top Indian recipes. These are very versatile and tastes delicious whichever dishes they are added to.
5 from 8 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 3 people
Calories: 231kcal

Ingredients

For grinding:

  • 1 tomato
  • 2 green chili /serrano pepper
  • 1 tablespoon ginger chopped
  • 1 tablespoon garlic chopped

For the curry

  • 3 tablespoon vegetable oil
  • ½ cup moong vadi dried
  • 1 teaspoon cumin seeds
  • 1 black cardamom
  • ¼ cup onion finely choppped
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • 11/2 cup water
  • ½ teaspoon salt or as required
  • 1 stalk cilantro

Instructions

For grinding

  • To a blender jar, add tomato, green chili, ginger, and garlic.
  • Pulse until it reaches smooth and silky texture. And set aside.

For the curry

  • Over medium-low heat, place a pan. Add vegetable oil.
  • Once the oil becomes warm, add a batch of moong vadi nuggets and fry till it becomes golden brown.
  • Transfer to a kitchen towel and set aside. And fry the remaining batches as well.
  • In the same pan and over medium heat, add cumin seeds and black cardamom.
  • Wait for 30 seconds or until cumin seeds slightly changes its color.
  • Now add chopped onion, and cook until it becomes soft and moist.
  • Add ground tomato paste and saute until the mixture becomes thick and the garlic becomes fragrant.
  • Next, stir in red chili powder, coriander powder, and garam masala.
  • Now add 11/2 cup of water and salt. And bring it to boil.
  • Once the spices got cooked and the curry leaves out raw flavor, add fried moong vadi.
  • Cook for another 2 minutes.
  • Garnish with cilantro. And serve hot with rice or roti.

Nutrition

Calories: 231kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Sodium: 542mg | Potassium: 316mg | Fiber: 5g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg
Course Side Dish
Cuisine Indian
Author Sujatha Muralidhar
**Disclaimer: The nutritional information provided is an approximate estimate only.

How to make: Moong Daal Vadi Curry / Mangodi Recipe

Grind Tomato, green chili, ginger, and garlic, make a paste, and keep it aside.

Moong Daal Vadi Curry, steps and procedures

Over medium heat, place a pan and add vegetable oil. Once the cooking oil is warm, add moong Vadi nuggets and fry until golden brown. Fry them in batches. Pro tip: Medium to slow fire is most important to get perfectly cooked Mangodies.

Transfer to a plate with the kitchen towel on it. And set aside. Repeat the process for the remaining batches as well.

Moong Daal Vadi Curry, steps and procedures

In the same pan, add cumin seeds and black cardamom. Followed by chopped onion, and saute in medium to a slower flame.

Moong Daal Vadi Curry, steps and procedures

Once the onion turns pink and translucent,  add ground tomato paste. Saute until the ginger and garlic become fragrant.

Moong Daal Vadi Curry, steps and procedures

Next, add chili powder, coriander powder, and garam masala. Stir it for a second. Hint: Yes, it is a double. Overdoing may turn the masala bitter.

Once the masala is cooked well, add moong vadi. Cook it in medium flame until it leaves the raw smell and reaches the desired consistency.

Moong Daal Vadi Curry, steps and procedures

Garnish Moong Dal Vadi Curry with coriander leaves and serve it with roti, rice or pulao, and a teaspoon of butter.

Moong Daal Vadi Curry-Mangodi Recipe


Tips and Variations:
1. The same recipe can also be used to make other vegetables.
2. Now adjust with water for the desired consistency.

Serving Suggestions for moong daal vadi:
1. This gravy version will be served with roti/chapati, steamed rice, vegetable rice, etc.
2. Serve hot, with a blob of butter over it.

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Reader Interactions

Comments

  1. Nilu A

    November 28, 2013 at 6:00 am

    Yummy dish Suja.. Awesome vadi's with such a delicious gravy 🙂

    Reply
  2. Chandrani Banerjee

    November 28, 2013 at 8:11 am

    Moong dal vadi curry looks very healthy and yummy.

    Reply
  3. Priya Anandakumar

    November 28, 2013 at 4:04 pm

    looks delicious, very healthy and yummy...

    Reply
  4. Preeti Tamilarasan

    November 29, 2013 at 9:34 am

    i think we dont get daal vadi here.. wish i can prepare it from scratch..

    Reply
  5. Yes Cook

    November 30, 2013 at 3:30 pm

    Perfect with roti or chapatti. Delicious.
    Thanks for sharing.

    Reply
  6. Ambreen (Simply Sweet n Savory)

    December 02, 2013 at 11:18 am

    This looks wonderful, delicious curry!

    Reply
  7. Rajeshree Rao

    August 19, 2018 at 8:48 am

    Hi,
    This recipe is very interesting and easy. Could I used dried moong Vadi to make it.
    Thanks

    Reply
    • Sujatha Muralidhar

      August 21, 2018 at 12:16 pm

      Yes, you could. I used the store bought dried moong vadi. And it does tastes as the same comparing with the fresh vadi.

      Reply
  8. dana

    October 03, 2023 at 11:40 am

    This looks and sounds so tasty! Really cozy, and perfect for the temperature dip that's coming. Bookmarked!

    Reply
  9. Caroline

    October 03, 2023 at 11:48 am

    I love how this is such a great mix of flavors, comforting, filling yet not too heavy.

    Reply
  10. Kate

    October 03, 2023 at 11:57 am

    I loved all the big flavors in this daal. So good with naan.

    Reply
  11. TAYLER ROSS

    October 03, 2023 at 12:16 pm

    I made this moong daal curry as a side dish with dinner last night and it was incredible! Very flavorful- thanks for sharing the recipe!

    Reply

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Hi, I'm Suja! The person behind PEPPER BOWL is based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

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