Mongodi – Dry condiment of Rajasthan

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Mongodi or moong dal ki vadi is a dry condiment popular in Rajasthan. In fact, it is one of the most important items in a Marwari wedding, when the bride’s family and extended family get together to make mongodi at home.  This is done to the accompaniment of traditional songs composed especially for the occasion. Large quantities of mongodis are sent to the bride’s future in-laws’ house. As times are changing, this coming together of extended family, several days prior to the wedding is becoming increasingly impractical.

Mongodi is made with moong dal (dehusked and split green gram dal), which is soaked in water for 4 to 5 hours, drained and ground without water to make a smooth paste.  Tiny dumplings are made with this paste – it is called ‘mongodi todna’ in Hindi. After drying in the sun for 2 to 3 day’s, it is stored in airtight containers. Mongodis can be used in a variety of subzis and taste delicious.



Store-bought mongodis might be easier to use, but they can’t compare in taste and freshness with homemade ones. Try out this very simple and easy recipe at home.

I am sharing here the recipe for making the mongodis and a couple of subzis using them.


  • Use a plastic sheet or greased plate to pipe out mongodis.
  • You can add spices of your choice like red chilli flakes, ginger paste, green chilli paste, salt, fresh coriander leaves etc., to the dal paste
  • To make soft and good mongodis, the dal paste should be fluffy, so that it becomes light and aerated. I will explain below how it can be done.


  • Yellow moong dal (split and dehusked green gram dal )  – 500 gm
  • Asafoetida (hing)                                                                – 1/4 tsp
  • A little oil for greasing the plastic sheet/plate.


  • Clean and soak moong dal in sufficient water for 4 to 5 hours.
  • Now drain all the water completely.
  • Grind dal in the mixer without adding water and make a smooth paste. 
  • Take ground dal in a strainer add hing to it and sieve it by rubbing with your palms.
  • Dal paste will become fluffy by this procedure and is ready to make soft mongodis. 
  • Brush some oil on the plastic sheet.
  • Put dal paste in plastic bag (you can use a clean milk bag) and tie it up. Make a small hole in one corner of the plastic bag.
  • Now pipe out tiny mongodis (dumplings) on the greased plastic sheet. 
  • Dry in sunlight for 2 to 3 day’s or until they dry completely.
  • Store in air tight containers.
  • Dried mongodis have a shelf life of 6 to 8 months.




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