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Masala Mung Wadi/Mungodi Curry Recipe

Masala Mung Wadi Recipe is a delicious and simple curry of dry lentil drops.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Hina Gujral


  • 1 cup mung wadi/mungodi/dal badi
  • 2 medium sized potatoes cut into cubes
  • 1 large tomato chopped
  • 1 large onion finely chopped
  • 1 green chilly
  • 2 tsp ginger – garlic paste
  • Salt as per taste
  • 2 tbsp ghee
  • Oil for cooking


  • ¼ tsp Hing asafoetida
  • ¼ tsp Jeera cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander dhaniya powder
  • 1 tsp red chilly powder
  • ¼ tsp Garam masala (See recipe here

To serve

  • A fistful of chopped coriander


  • In a skillet, add ghee and roast the mung wadis , while constantly moving them around, for about 3-5 minutes on low heat. They should have golden to light brown spots on them. Remove them from heat, transfer them to a bowl or plate and set aside to cool.
  • In a heavy bottomed saucepan (Buy it here, heat cooking oil, add cumin seeds, hing once it starts releasing aroma add turmeric and red chilly powder. Stir and add chopped onion.
  • Sweat the onion on low heat until translucent. Now add ginger garlic paste and chopped green chillies.
  • Saute nicely until the masala turns slightly golden brown in color.
  • Add chopped potatoes, coriander powder, salt and garam masala. Saute for 5 minutes or until roasted aroma of spices starts releasing.
  • Once masala is ready add 1 cup of water along with tomato and roasted mung wadi. The quantity of water also depends upon the size and variety if wadi, so adjust accordingly.
  • Simmer at low to medium heat, partially covered until the wadis and potatoes are almost done. Switch off the heat and remove the pan from the heat. It should take about 10-15 minutes depending on the kind of wadis.
  • Take out the curry in a bowl and garnish with the coriander leaves. Serve hot Masala Mangodi Curry with chapati or rice.


Equipment Used: Saucepan (Buy it here