Bansi Moong Wadi 200g are small, sun-dried moong dal dumplings — a traditional ingredient from Rajasthani and North Indian kitchens. Made from seasoned ground moong dal, these crispy wadis (badi) add rich, nutty flavor and satisfying texture to curries and vegetables. Available at Anora's Cash N Carry in Los Angeles.

What Makes Moong Wadi Special

• Traditional sun-dried moong dal dumplings — a pantry staple in North Indian kitchens
• Ready to fry or use directly in curries — no soaking required
• Adds a rich, nutty, protein-rich element to vegetables and gravies
• Long shelf life — keeps for months in a cool, dry pantry

How to Use

Break wadis into pieces and deep-fry or pan-fry in oil until golden and crispy. Add to potato curry (aloo wadi), mixed vegetable sabzi, or yogurt-based kadhi. They can also be crumbled over rice or mixed into dry stir-fried vegetables for added texture. In Rajasthani cuisine, moong wadi cooked with potatoes in a spiced gravy is a beloved classic.

Frequently Asked Questions

What is moong wadi made from? Moong wadi is made from ground moong dal (mung lentil) mixed with spices, shaped into small balls or chunks, and sun-dried until hard.

Do moong wadis need soaking before use? No soaking is needed. Simply fry them directly in hot oil until they puff up and turn golden before adding to curries or vegetables.

How do I store leftover moong wadi? Store in an airtight container at room temperature in a cool, dry place. They keep well for several months due to the drying process.

Allergen note: Contains moong dal (lentils/legumes). May be processed in a facility handling other legumes and grains. Check the label for full allergen information.