Mangodi 200g

Mangodi 200g – Traditional Sun-Dried Rajasthani Dal Badi

Sanwariya Mangodi are small sun-dried moong dal dumplings, perfect for making flavourful traditional curries. In Rajasthani homes, badi is one of the most loved pantry items. Small pieces of spiced dal paste are dried under the strong desert sun, stored for months, and then cooked into rich, tasty gravies whenever fresh vegetables are not available. This 200g pouch brings that homemade taste straight to your kitchen, ready to fry and cook.

This product is made by Dev Grah Udyog in Sardarshahar, Churu (Rajasthan) and packed under the Sanwariya brand. The family business is known for papad, mukhwas, spices and traditional Rajasthani foods. Every pouch of mangodi is packed fresh in a resealable zip-lock pouch with a clear window so you can see the quality of the golden pieces before you buy.

Why Choose Sanwariya Mangodi?

• 100% natural: The label describes it as traditional and 100% natural.
• Traditional sun-dried method: Dried the way Rajasthani families have done for generations.
• Premium quality: Even-sized, golden pieces that cook evenly.
• Ready to cook: No soaking needed for most recipes; just fry lightly and add to your gravy.
• Resealable pouch: The zip-lock silver pouch with a clear window keeps the mangodi fresh and dry.
• From Sardarshahar: Made in the heart of the Shekhawati and Marwar food belt.

Benefits of Mangodi (Mangodi Ke Fayde)

Dal badi has been part of the Rajasthani diet for centuries. Here is why families love it:

• Plant protein from dal: Made from moong dal, a pulse that is a natural source of plant protein, making it a good addition to vegetarian meals.
• Light dal: Moong is traditionally considered one of the lightest dals and is a favourite for family meals.
• Vegetable substitute: In the desert, where fresh greens were rare, badi has always been a filling replacement for vegetables.
• Bite-sized pieces: Small round dumplings that cook quickly and soak up gravy.
• Kid-friendly: The mild taste and small size make mangodi a favourite with children and elders.
• Long shelf life: Sun drying lets you store it for months, so you always have something tasty to cook.
• Filling and satisfying: A bowl of badi curry with roti or rice makes a hearty, homely meal.
• Quick meal on busy days: Ready in about 20 minutes, perfect when there are no vegetables at home.

Note: These benefits are based on general and traditional use. This is a food, not a medicine. Please check the label if you have any food allergies.

What Is Mangodi?

Mangodi (also written mongodi, mungodi or moong vadi) is made from the dal of the mung bean, one of the most loved and easily digestible pulses in Indian kitchens. The dal is soaked, ground into a thick paste, seasoned with salt and spices, and then dropped as small round dumplings. These are laid out on cloth or trays and dried in the sun until hard and crisp. Once dried, the badi can be stored for a long time and cooked into gravies, pulao and sabzis. Moong dal is also used to make the famous Rajasthani moong papad, so this badi carries a true homely taste.

How to Cook Mangodi

1. Fry lightly: Heat a little oil or ghee and fry the pieces on low flame for 1 to 2 minutes until they turn slightly darker and aromatic. Keep aside.
2. Make the masala: In the same pan, add jeera, heeng, chopped onion (optional), ginger and tomatoes. Cook with haldi, red chilli, dhania powder and salt.
3. Add water: Pour in water or whisked curd for a richer gravy and bring to a boil.
4. Simmer: Add the fried pieces and simmer for 10 to 15 minutes until soft and full of flavour.
5. Finish: Sprinkle garam masala and crushed Pan Methi, then garnish with coriander.

Badi Aloo Ki Sabzi

Add cubed potatoes along with the fried badi in a tomato gravy. The potatoes soak up the flavour, and the badi becomes soft and juicy. Serve with hot phulka or bajra roti.

Badi in Curd Gravy (Dahi Wali Badi)

Whisk curd with a spoon of besan and spices. Temper jeera, heeng and dry red chillies, add the curd mix and cook on low flame while stirring. Add fried badi and simmer until thick. This tangy Rajasthani curry is excellent with rice.

Badi Pulao

Fry the pieces lightly, then cook them with rice, whole spices, peas and onions for a simple, flavourful one-pot pulao.

More Ways to Enjoy

Many families crush fried badi and sprinkle it over dal or khichdi for extra crunch and flavour. Some add a handful of pieces to mixed vegetable curries, palak or methi sabzi to make them more filling. During winter, badi with mooli (radish) or with seasonal greens is a favourite in North Indian homes. You can also cook it with Rajasthani dried vegetables like ker, sangri or fogla for a rich desert-style mixed sabzi.

Kitchen Planning Tip

One 200g pack is enough for two to three family meals. Keep a pack in your pantry along with papad and spices, and you will always have the makings of a tasty Rajasthani meal ready, even when the vegetable basket is empty.

Cooking Without Onion and Garlic

Badi is a favourite in Jain and satvik kitchens because it tastes great even without onion and garlic. Simply make a tomato gravy with jeera, heeng, ginger and dry spices, or a curd gravy with besan, and add the fried pieces. The spices in the mangodi already give a lovely savoury aroma, so the dish never feels plain. This makes it a good choice for family meals, festivals and temple-style cooking.

Pressure Cooker Method

If you are short on time, prepare the masala in a pressure cooker, add the fried pieces and water, and cook for one whistle. Let the pressure release naturally, then open, adjust salt and finish with garam masala. The badi turns soft and juicy in just a few minutes, making it a perfect weekday dinner. Add potatoes or peas in the cooker itself for a one-pot meal.

Taste and Texture

Once cooked, mangodi becomes soft on the outside with a slightly firm, chewy centre. It has a mild, nutty dal flavour with a gentle spiced aroma, and it soaks up the masala of the gravy beautifully. Being moong-based, it has a lighter, softer taste than moth badi.

Mangodi vs Other Badi

• Mangodi: Small round moong dal dumplings, light and quick-cooking.
• Moong Badi: Larger moong dal badi pieces, great in tomato and curd gravies.
• Moth Badi: Earthier moth dal badi with a rustic flavour.

All three are delicious, and many families keep them in the pantry to enjoy variety through the week.

Perfect Pairings

Serve badi curry with bajra roti, phulka, jeera rice or plain steamed rice. Add a roasted Moth Papad or Moong Papad, some onion salad and a glass of chaach for a complete Rajasthani thali.

Packing and Quality

Sanwariya mangodi comes in a food-grade silver zip-lock pouch with a clear window and a label showing batch number, packing date and MRP. The label reads “Traditional, Premium Quality, 100% Natural”.

Storage and Shelf Life

• Best before 6 months, as printed on the pack.
• Store in a cool and dry place.
• Close the zip lock tightly after each use.
• Use dry hands or a dry spoon to take out the badi.

Who Will Love This Product?

• Rajasthani families living away from home who miss traditional badi.
• Vegetarian households looking for tasty, protein-rich dal dishes.
• Busy cooks who want a quick meal without fresh vegetables.
• Restaurants and dhabas serving authentic Marwari food.

Tips for the Best Taste

• Fry on low flame; high heat can burn the pieces quickly.
• Simmer long enough so the badi becomes soft inside.
• Add a little curd or kasuri methi at the end for a richer gravy.
• Do not add too much salt, as the pieces already contain salt.
• The curry tastes even better after resting for 15 to 20 minutes.

A Taste From the Heart of Rajasthan

In Rajasthani villages, making badi is a family activity in the sunny months. Women grind the dal, season it with salt and spices, and dry thousands of small pieces on rooftops. These are then stored and cooked all year. Sanwariya brings you this same homemade tradition from Sardarshahar, so you can enjoy the true taste of Rajasthan wherever you live.

Why Buy from Dev Grah Udyog?

• Made in Sardarshahar, Rajasthan, by a trusted family business.
• Traditional recipes and honest labelling.
• Fresh, carefully packed products at fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the 200g pack to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India. Add papad, spices and other Rajasthani foods to the same order.

Frequently Asked Questions

What is mangodi?

Mangodi is sun-dried pieces of spiced moong dal paste, used to make curries and sabzis in Rajasthani cooking.

Is mangodi the same as moong badi?

Both are made from moong dal. Mangodi are small round dumplings, while moong badi are usually larger pieces.

How do I cook mangodi?

Fry lightly in oil, then simmer in a tomato or curd gravy for 10 to 15 minutes until soft.

Do I need to soak it?

Usually no. Light frying and simmering in gravy is enough.

How long does it last?

Best before 6 months. Store in a cool and dry place.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers this product and our full range across India.

Bring home the true taste of Rajasthani badi ki sabzi. Order Sanwariya Mangodi 200g today.