Sun-dried lentil dumplings, often known as vadi or mangodi in Indian cuisine, are small, spiced dumplings made from ground lentils. They are traditionally sun-dried to preserve them for later use, adding flavor and texture to various dishes. Here's a simple overview of how to make them:

Ingredients:

1 cup lentils (moong dal or urad dal are commonly used)

1 teaspoon cumin seeds

1 teaspoon fennel seeds (optional)

1 teaspoon ginger paste

1 teaspoon green chili paste (optional)

Salt to taste

A pinch of asafoetida (hing) (optional)

Instructions:

1. Soak and Grind: Soak the lentils in water for 4-5 hours or overnight. Drain and grind into a smooth, thick paste using minimal water.

2. Season: Mix in cumin seeds, fennel seeds, ginger paste, green chili paste, salt, and asafoetida.

3. Shape Dumplings: On a clean, greased tray or cloth, drop small spoonfuls of the lentil mixture, forming small dumplings.

4. Sun Dry: Leave the dumplings in direct sunlight for 2-3 days until completely dry and hard. Turn them occasionally to ensure even drying.

5. Store: Once dried, store them in an airtight container. They can last for several months.

How to Use:

Curries: Fry them in oil until golden and add to vegetable or lentil curries.

Rice Dishes: Add them to pulao or khichdi for added crunch.

Snacks: Deep fry and enjoy as a crunchy snack.

Would you like a specific recipe, or are you interested in a particular dish using these dumplings?