Mung and Kulthi Vadi | Split Mung Lentil and Horsegram dumplings | Oven Method
Yields – About 2 cups
Choose Organic ingredients whenever possible. Visit this page to know what Ayurvedic Cooking is.
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
- 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.