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High Protein Gluten-Free No PreservativesDiscover the authentic taste of Rajasthan with Being Bania Mung Bean Dumplings, traditionally known as Moong Dal Mangodi or Wadi. Made from split and skinned green gram, these protein-rich dumplings are seasoned with aromatic Indian spices, hand-churned, fermented and sun-dried using an ancestral recipe. Simply toast and add them to your favourite curry or gravy for a hearty, flavourful, plant-based meal.

Being Bania Mung Bean Dumplings (Mung Dhal Wadi) 255g – High Protein Gluten Free Dumplings

Traditional Rajasthani Moong Dal Wadi · High Protein · Gluten-Free · Vegan · No Preservatives · 255g

5.63

Approximately 5 servings (50g per serving) per pack

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Discover the authentic taste of Rajasthan with Being Bania Mung Bean Dumplings, traditionally known as Moong Dal Mangodi or Wadi. Made from split and skinned green gram, these protein-rich dumplings are seasoned with aromatic Indian spices, hand-churned, fermented and sun-dried using an ancestral recipe. Simply toast and add them to your favourite curry or gravy for a hearty, flavourful, plant-based meal.

Why Mung Bean Dumplings?
  • Made from protein-rich moong dal, a traditional plant-based protein source
  • Prepared using an ancestral Rajasthani recipe
  • Hand-churned, fermented and sun-dried for authentic flavour
  • Seasoned with aromatic spices for a mildly spicy, savoury taste
  • A versatile, ready-to-cook ingredient for curries, gravies and vegetable dishes
Our Clean Label Promise
  • Made with split and skinned green gram and traditional Indian spices
  • No added preservatives
  • Handmade in small batches
  • Naturally plant-based and suitable for vegan diets
  • Traditionally fermented and sun-dried without unnecessary additives
Best Paired With

Prepare a traditional Rajasthani Mangodi curry with tomatoes, onions and aromatic spices, then serve with freshly made rotis, chapatis or steamed basmati rice. These savoury mung bean dumplings also work beautifully in vegetable gravies, dal-based dishes and comforting homemade curries.

Cooking Instructions

Heat a pan over medium heat and lightly toast the Mangodi until golden brown, adding a little oil if desired. Prepare your favourite curry or gravy separately, then add the toasted dumplings with sufficient water and simmer for approximately 10–15 minutes, or until tender and fully cooked. Serve hot with rice or roti. The manufacturer specifies toasting before adding to a dish; the simmering time is an estimated preparation guide.

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