Kadhi means an Indian gravy based on gram flour for thickness and yoghurt for tart flavour. While we all have heard about kadhi with onion fritters which is popular in Punjab, here’s another kind that is lesser heard of — mangodi ki kadhi. Mangodi means a dried lentil nugget, that is also known as wadi. Mangodis are supposed to be sun-dried before being used in cooking. In Rajasthan, they are added to dishes like dals, pulaos and of course kadhi.  

Did you know that in many parts of India, kadhi is used as a wonderful addition to a visually enticing samosa platter? It is the ultimate feast for the eyes and the stomach. You can put mangodi ki kadhi, green chutney, pomegranate seeds, coriander and saunth on top of your samosas, and taste the magic yourself.


Kadhi has become a cult favourite in India. But you shouldn’t have to eat the same type of kadhi every single day, right? You can make this mangodi kadhi which will supercharge your tastebuds. Like we said, you can top the samosas with some of the kadhi, but the flavours of asafoetida and lentils in kadhi may also complement kachoris. While we are used to dipping our Indian fried snacks in aloo ki sabzi, kadhi is a wonderful option as well. So do try pairing them together for something different. 

According to the season, you may adjust the flavours in the kadhi. For example, in the summers, you can use curry leaves and asafoetida while in winters, you can use cloves and cinnamon. Further on, you must prepare the mangodi two days in advance so they dry out completely by the time you want to use them in kadhi.  

Photo: Jai Pratap

Here, we share the recipes for mangodi and kadhi respectively. Read the steps below — 


For Mangodi: 

1 cup yellow moong dal 

1/2 teaspoon asafoetida 

2-3 cloves  

2 teaspoons ginger-green chilli paste 

Oil, to grease 

For Kadhi:  

1 cup yoghurt 

1/2 cup gram flour 

1 tablespoon ginger-garlic paste  

2 tablespoons ghee 

1 tablespoon mustard seeds 

1/2 tablespoon fenugreek seeds 

1/2 tablespoon asafoetida 

2-3 green chillis, chopped  

1/2 tablespoon turmeric 

Salt, to taste 


For Mangodi:  

  • Soak the moong dal for 7-8 hours. Set aside.  
  • Later, grind the moong dal along with asafoetida, cloves and ginger-green chilli paste.  
  • Put the paste in a piping bag fitted with a nozzle.  
  • Grease a thali with oil. 
  • Pipe out small dots on the thali.
  • Keep the thali in the sun for 2 days.
  • Store the mangodi in an air-tight container.  
  • When needed, fry the mangodi before putting them in kadhi.  

For Kadhi:  

  • In a bowl, combine yoghurt, gram flour, turmeric powder in a cup of water to make the kadhi mix.
  • In a cooking vessel, add ghee, asafoetida, mustard seeds and fenugreek seeds.  
  • Lightly sauté them. Then add the kadhi mix.  
  • Allow the kadhi to come to a boil.  
  • Meanwhile mix ginger-garlic paste, green chillis, salt and mangodi together.  
  • Put mangodi in the kadhi.  
  • Simmer down the heat.  
  • Stir the kadhi, until it is cooked. 
  • Serve.  

 We hope that you’ll enjoy the recipe!