Small sun-dried dumplings made from spiced, ground moong dal (split mung bean) paste piped into nuggets and dried until hard. They are deep-fried before cooking and simmered into curries, a traditional way of preserving pulses in the desert regions of Rajasthan.
Where it comes from
Rajasthan and northern India.
In the kitchen
Fried, then simmered into gravies as a protein-rich vegetable, as in mangodi ki sabzi.