Mangodi is a tasty North Indian dish made from moong gram (moong daal) or split green gram lentils.

A spicy dish with moong dal dumplings. And a thick yogurt based gravy.  Need only yogurt, split green gram or moong dal and spices.


Usually moong wari or specially dried moong lentil dumplings are used to make this.
But I made this with fresh moong dal dumplings or fritters/pakoras.


First time tasted it in my neighborhood. Loved the spicy delicious taste.
This week our #Foodiemonday #bloghop theme is North Indian dish. Sharing one of my favourite North Indian dish Mangodi.


Moong dal or green gram is one of the best vegetarian super food. Packed with protein and low on carbs. This dal or gram is a good and filling option for those who wants to shed kilos



For Mangori

Green gram or moong dal  – 1 cup

Green chilli  – 1 finely chopped

Grated ginger  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Salt to taste

Asafetida or hing  – 1/4 teaspoon

For Gravy

Yogurt  – 1 cup

Cumin seeds  – 1 teaspoon

Dry red chilli  – 1-2

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder    1/2 teaspoon

Kashmiri red chilli powder  – 1 tablespoon

Garam masala powder  – 1/4 teaspoon optional

Salt to taste

Green chilli  – 1

Asafetida or hing  – 1/4 – 1/2 teaspoon

Oil  – 1 tablespoon + for deep frying



Grind washed and over night soaked split green gram or moong dal.

Take out in a bowl. Separate 4-5 teaspoon and keep aside.
Add salt and all the spices in the bowl. Add grated ginger, asafetida or hing and chopped green chilli. Beat well. You can add a pinch of baking soda too. I didn’t.

Heat oil in a pan.  Once the oil is hot, drop just about a teaspoon full of ground moong batter in the oil and  deep fry until golden yellow. Keep aside.

Blend yogurt with all the spices and remaining ground split green gram or moong dal. Blend with little water.
Add 1 chopped green chilli too. If you don’t like much spicy skip green chilli.

New heat 1 tablespoon oil in a karahi or pan. Add cumin seeds and let it splutter. Now add 1/4 – 1/2 teaspoon asafetida or hing and dry red chilli. If you like the asafetida or hing flavour add 1/2 teaspoon.

Add yogurt mixture with enough water. Add salt and stir continuously.

Cook for 5-6 minutes. Taste and adjust the seasoning. Delicious Mangodi is ready.
Garnish with chopped coriander leaves. Serve hot with steamed rice or chapati/Indian flat bread.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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