Ayurvedic Recipe · Baked Treats · Cooking with Lentils · Horsegram · Horsegram/Kulthi/Kollu · Moong Bean · Mung

Mung and Kulthi Vadi | Split Mung Lentil and Horsegram dumplings | Oven Method

Mung and Kulthi Vadi

Yields – About 2 cups

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Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Split Mung Dhal – 3/4 cup
  • Horsegram/Kulthi – 1/4 cup
  • Thai Green Chili – 1
  • Turmeric Powder – 1/2 tsp
  • Salt – to taste

Get Started:

  • Soak the lentils together for 24 hrs (changing water every 8 hrs) and grind it with the rest of the ingredients into a thick paste without adding much water.
  • Preheat oven to 225F.
  • Grease an oven-safe glass baking tray or line a baking tray with unbleached parchment paper and keep it aside.
  • Place about a tsp of the lentil paste leaving some space between each dumpling and bake it in 225F till it is completely dried. (Change sides for even baking. It took around 3 hrs in total)
  • Remove from the oven and let it cool completely.
  • Store it in an airtight container.

Tasty and healthy Vadi-s are ready!


  • To save power, drop small dumplings to dry faster.
  • Traditionally these Vadis are sun-dried. If you don’t have enough sunlight, oven method works as the best substitute.
  • Before using these Vadi-s in your recipe, dry toast it to bring out its flavor and for better digestion.
  • Mung Dhal is very nourishing and Horsegram has a good detox property. It is not recommended to have horsegram everyday unless prescribed by your physician.
  • Vadi-s have to be completely dried to avoid fungus formation.

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