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Also known as: wadi, badi, vadi, mangodi
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Rajasthani curry featuring sun-dried lentil dumplings (mangodi) and potatoes simmered in a tangy tomato-based gravy. It's a rustic, flavorful, and protein-rich dish perfect with rotis.
An authentic and nutritious Odia stir-fry featuring tender moringa leaves (Sajana Saga) sautéed with pungent garlic, red chilies, and crunchy sun-dried lentil dumplings (badi). This simple, healthy side dish is a staple in Odia households and comes together in minutes.
A fragrant and hearty Punjabi rice dish made with spicy sun-dried lentil dumplings called wadiyan. This one-pot meal is packed with flavor and makes for a satisfying lunch or dinner.
When stored in an airtight container in a cool, dry place, they can last for 6 to 12 months.
No, they do not need washing. They are typically fried directly in oil to enhance flavor and then simmered in liquid.
Soya chunks (mealmaker) or firm tofu can be used as a high-protein substitute, though the flavor profile will differ.
Generally yes, as they are made from lentils. However, check labels for asafoetida (hing), which sometimes contains wheat flour.
They may not have been cooked long enough or weren't fried first. Frying creates pores that help the dumpling absorb liquid during simmering.
It is not necessary as they are shelf-stable, but you can freeze them in a moisture-proof bag to extend shelf life indefinitely.
Look for signs of mold, a musty smell, or small holes which indicate pest infestation.
It depends on the variety. Amritsari wadi is usually very spicy, while Moong dal mangodi is typically mild.
sun-dried lentil dumplings is a versatile ingredient found in cuisines around the world. With 345 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
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View all protein →Discover 1 recipes featuring sun-dried lentil dumplings with step-by-step instructions.
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