Green Moong daal is soaked and ground with spices to enhance its taste and flavors. These mangodis are then piped like dumplings and sundried for 2-3 days. These can then be roasted and used to make subzi and kadis year round.
In the olden days, before the advent of technology, due to Rajasthan's dry and arid climate, there was a paucity of fresh fruits and vegetables. There was thus heavy reliance on mangodi and sun-dried vegetables.
Mangodi's are packed with nutrients & soluble fibre of Green Moong daal and easily embellish any vegetable for its great in texture and flavor. These are our Grand Ma's age, old plant-based proteins