MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mangodi (Sun Dried Lentil Nuggets)
 Categories: Indian
      Yield: 2 Cups
 
  1 1/2 c  Split yellow mung lentils
      4 c  Water; to soak lentils
    3/4 ts Hing (asafoetida)
    1/2 ts Turmeric powder
    1/2 ts Black pepper; crushed
           Oil; to grease
 
  Equipment: Plates, thalis, cookie sheets, or plastic sheets.
  
  I use unpolished, organic yellow mung lentils from Whole foods, so I
  added turmeric powder for a nice yellow tinge. Turmeric does not add
  any flavor to the mangodis. The turmeric quantity in this recipe can
  be varied as per you lentil quality.
  
  In a large bowl, thoroughly wash the lentils 2 to 3 times until the
  water runs clear. Soak the lentils in about 4 cups of water
  preferably overnight or for at least 4 hours.
  
  Grease the plates or thalis with oil where you want to drop the lentil
  nuggets. Set aside.
  
  Drain the water, give lentils another wash and tip them into a
  blender. Blend the lentils to smooth without water.
  
  Transfer the ground lentils to bowl and add hing, black pepper, and
  turmeric powder to it. Mix well.
  
  Put the lentil mix in a piping bag fitted with plain/star nozzle, or a
  Ziploc bag (with cut out corner), squeeze it, and pipe out small dots
  on a greased plate or thali, about 1/8" apart. For the quantity of
  batter from this recipe, I used 6 dinner plates.
  
  Keep the piped out mangodis in sun for at least 2 days or more until
  they dry out.
  
  Once dry, these will be hard. Using a metal spatula, scrape them from
  the surface of the plate and store in an air tight container up to 8
  to 10 months.
  
  Recipe by sanjuro
  
  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/mangodi.txt>
 
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