mungodi made from scratch | how to make mungodi at home and guar mungodi ki subzi

Mungodi is made of mung dal (skinned mung beans) after a paste of mung dal is dropped into small pellets and then sun dried to make little nuggets of lentil, it can be spiced or plain. Badi is the generic Indian name for these lentil nuggets and the specific name changes with the kind of lentil used. If it is made of mung, it is Mungodi.

There are several names for these Mungodis or generic badis (or wadis) all over the country but in Bihar and eastern UP it is always prefixed with the type of lentil used. So there is Mungodi made of mung, Urdouri or Adouri made of urad dal, Masurouri made of masur dal, others are called as badi simply.

The other significant variety is called Kumhrouri which is made of urad dal and white pumpkin (Ash gourd) which is also called as kumhra, so the nomenclature has a clue to the origin of the badi. I love talking about these with the older women who never tire of sharing their wisdom with anyone. Sepu badi of Himachal is a different type of badi

When I posted about alu mungodi ki subzi many of you asked for the recipe of mungodi as no one makes these at home now and these are not even available in many places. Moreover, the quality of the ready made mungodi is not always good. I have been my grandmother's apprentice for long enough to recreate thing on my own, so here is the recipe of mungodi that can be made at home without much fuss, if you make a small quantity.

Note that making mungodis at home 'used to be' a humongous task but it was so because such things were always made for friends and family too. Huge dabbas were sent to kith and kin, badi, papad and achar were always exchanged between families and friends. Social bonding was real and tangible.

The good old days.

Let me tell you there is one encouraging fact, that we can make the mungodis fairly easily at home. For mungodis it is only one ingredient mostly as these are always made without any spices. But cumin seeds are sometimes added to bring a hint of spice in them.

ingredients
1 cup of mung dal
1 tsp cumin seeds

preparation

Soak the mung dal for one hour.  

Note that soaking the mung dal for longer will result in more water content and flat mungodis that do not soak up the curry flavour when cooked.

Drain the water. Make a coarse paste with the cumin seeds, without adding any water. The paste should look like this.

Now make a cone using a plastic bag, reused or fresh. Or use a piping bag with a small hole depending on the size of mungodis you need.

Fill the mung paste in the piping bag, secure the top and start piping mungodis on a smooth surface.

I used a silpat sheet because it is much easier to take the mungodis off the surface. They may stick on plates even if you grease them.

My piping skill needs some brushing up. I have decided on more mungodis now, no cake icing please. 

My grandmother used to make mungodis on old muslin saris so it was easier to sun dry them and once the mungodis are dry they peel off easily from the thin cloth. And she used to shape each single mungodi with her fingers, piping them perfectly, using three fingers and thumb.

Time your soaking, grinding and piping in such a way that you lay out the mungodis in good sun at the start of the day. It took me 2 minutes of grinding and 5 minutes of piping the mungodis for this quantity. 

And of course the whole day of fun watching the mungodis dry, updating a few instagram pictures in between.

Once dry enough the mungodis can be flipped. It took an hour this time. Flipping the mungodis ensures faster drying and I was concerned because it is the tail end of monsoon season here and I did not want the mungodis to stay damp.

You see I made the mungodis on a whim and the monsoon showers couldn't deter me. It took 2 days to sun dry them while keeping an eye on the sudden showers that are characteristic of this season. I had to bring the mungodis indoors a few times but thankfully there was strong sun in between the showers.

Once dry, the mungodis are lighter and make a rattling sound when tossed around. Damp mungodis wont rattle.

Make sure the mungodis are not damp, as it catches fungus really soon.

Note that the mungodis made during the rainy season wouldn't last the whole year, in all probability, it has the tendency to get damp even if dried completely.

If for some reason, for example rains, your mungodis are not sun dried well, try and deep fry them to dehydrate well and keep in air tight containers. The mungodis can be used directly in that case. Else we need to fry them before currying them like in this alu mungodi ki subzi or Guwar mungodi ki subzi which has a hint of fennel.

ingredients for guar mungodi ki subzi 
(2 servings)

1/3 cup mungodis
250 gm guar cleaned, stringed and chopped in small bits
1 medium sized potato peeled and quartered 
1/4 cup whipped yogurt
1 tbsp everyday curry powder 
1/2 tsp fennel powder 
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1-2 broken chopped green chillies
1 tbsp minced or grated ginger
salt o taste
1 tbsp mustard oil

procedure 

To make the guar mungodi ki subzi, heat the mustard oil in a pressure cooker, shallow fry the mungodis in the oil and once the mungodis are light pink and fragrant, remove the pan from the burner for a minute and add the everyday curry powder (or any light subzi masala of your choice), turmeric powder, red chilli powder and fennel powder in that order. Toss and mix while the spices get aromatic.

Return the pressure cooker pan to the burner, add ginger, whipped yogurt and stir to mix.

Now add the chopped guar, potatoes and green chillies, mix well an top up with 1/2 cup water.

Cover the lid and pressure cook till the whistle blows, lower down the heat an cook for a couple of minutes. Let the cooker cool down, open the lid and crush the potatoes with a ladle to make the curry a little mushed up.

Serve hot with drizzle of ghee with our Indian rice or roti meals..

everyday curries : alu mungodi ki subzi | sattvic khana

Alu mungodi ki subzi is stuff made of nostalgia. Such simpler curries have become so rare these days thanks to the deluge of 'butter masalas' and 'navratan kormas' of the vegetarian world, and of course because no one makes Badiyan or Mungodi at home any more.

No restaurants serve it either. 

Thankfully we do get mungodi and badiyan in the markets, made by small scale industries and home based units and some of them are really good.

Badiyan making is an age old tradition all over the country. Badiyan or dried lentil cakes, if I try to translate this unique wonder, are made of lentil paste with is fermented, then mixed with some grated gourd type vegetable according to the regional choice, some spices and then the paste is shaped like small pellets to sun dry. The pellets puff up to become planoconvex shaped while they dry and then are stored for the whole year. 

Badiyan are generally made of urad dal paste and are made into several curries like this pyaz badiyon ki subzi and even a badiyon ki chutney. I have always believed the badiyan brought the umami factor in Indian curries, the process of making badiyan ensured the lentil paste gets a flavour boost when fermented and sun dried.

Apart from the Badiyan, there is a type called Mungodi which is made of plain mung dal paste and is not spiced. The mungodi has a flavour of its own, something like when mung gets a mild hint of umami and yet retains its mungness. You know what I mean. 

Mungodi can be sun dried or even can be made fresh for some curries. This mungodi wali lauki is made with freshly made mungodis. But freshly made mungodi lacks the umami kick, please note.

The alu mungodi ki subzi is preferred by those who like eating no onion garlic curries or is made often for meals after a puja at home.

One of the kachori walas in Banaras makes such a delicious mungodi ki subzi that I often crave for it. I know I have to recreate it soon.

I shared that the hawan at Kiradu temple complex commenced with a sattvic meal and how much I loved that meal. Alu mungodi ki subzi was on the menu apart from the mirchi ka kutta and I couldn't help but make it again at home. My mother in law used to make alu mungodi and lauki mungodi a lot and I actually started loving it a lot after having tasted her version.

After having a slightly different but equally delicious version of alu mungodi by Suryagarh chefs, I decided to make my MIL's version as that is what makes it more homely for me. 


ingredients 
(2-3 servings)

2 large boiled and cooled potatoes (about 250 gm)
1/2 cup dried mungodis
1 tbsp everyday curry powder 
(or a mix of coriander, cumin, peppercorns and Indian bay leaf powder)
1/4 tsp red chilli powder
2 green chillies broken
1 tsp turmeric powder
pinch of hing (asafoetida)
1/4 tsp cumin seeds (optional, I don't use)
1 tsp crushed or minced ginger (optional, I use it always) 
1/4 tsp amchoor powder 
1.5 tbsp mustard oil
salt to taste 

preparation

Crush the boiled potatoes with fingers. It should break into uneven pieces, and some completely crushed coarse mash.

Heat the mustard oil in a deep pan and shallow fry the mungodis in it till lightly browned. Remove from the fried mungodis from oil and keep aside.

Tip in the hing and cumin seeds if using, in the remaining oil. Once the oil is well infused add the crushed ginger. Stir to cook for a couple of seconds.

Now take the pan off heat for a moment and add all the powdered spices at once, stir to mix well so the spices infuse but do not get burnt. Within seconds dump all the crushed potatoes in the pan and stir well to mix. Return to heat and stir for a couple of minutes.  

Add salt to taste, 2 cups of water and all the fried mungodis. Let the curry come to a rolling boil. Now lower the heat and let the alu mungodi subzi simmer for about 20 minutes, covered with a lid, or till the mungodis get soft and almost double up in size.

Finish with amchoor powder, adjust seasoning and consistency, serve hot with rotis, pooris or plain parathas along with other side dishes if required.

Some people add tomatoes to the alu mungodi ki subzi but I like this version with amchoor. You may want to garnish it with green coriander leaves but please refrain as it interferes with the delicately flavoured mungodis. But if you love your dhaniya patta go ahead and top it with some greens.

This kind of badi or mungodi subzis were a staple during rainy season when other green vegetables were not easily available in older times. That is the reason there is no tomato or dhaniya patta used traditionally for alu mungodi ki subzi but there are versions made in winter season when mungodi is paired with spinach and cabbage too.

One can always adjust this alu mungodi ki subzi to taste. The Suryagarh version is cooked with raw potatoes and it had a different consistency and slightly different taste too.