Sandge, also known as vade, mangodi, or dal vadi in different regions of India, are sun-dried lentil dumplings made from a smooth, spiced moong dal and chana dal batter. Once dried, they turn hard and shelf-stable, ready to be fried or simmered into a curry any time of year, even when you don't have fresh vegetables on hand. It's an old-school way to preserve lentils in their most flavorful form, and it only works with strong, consistent sun.
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The smell of drying spiced dal batter on a hot terrace is one of those things that takes me straight back to being a kid, and the click and rattle of fully dried sandge tossed into a tin still means the season did its job. I remember watching my grandmother and mom work side by side, their fingers moving fast, dropping tiny bits of batter onto steel thalis without ever measuring or second-guessing.
Years later, Mom and I set up trays on my patio table here in NJ, instead of a terrace in India. For a few hours it felt like no time had passed at all, just the two of us shaping Sandge together, and that same smell of dal and summer sun filling the air. I am so excited to finally pass along this family recipe, one that's been made for generations.
Ingredient Notes
- Moong dal - Use the split, husked yellow moong dal here, not whole green moong. We also add a little bit of chana dal for nutty flavor and a nice bite to the final vada.
- Garlic and green chilies - Both go into the food processor first, before any lentils, so they break down completely instead of leaving stray chunks in the batter. Adjust the chilies up or down depending on how much heat you want; this recipe is on the milder side.
- Kosher salt - Salt does double duty here; it seasons the batter and also helps pull moisture out during drying, so don't be tempted to cut it back.
- Cilantro - Give it a fine chop so it mixes into the batter smoothly instead of leaving long bits that snag as you shape each small vada.
How to Make Sandge
Once completely dry, store the sandge in an airtight container in your pantry. They'll keep well for up to 6 months, ready whenever you want to use them to make a curry. This batch makes about 16 ounces, roughly 5 cups of dried sandge.
Why Sandge Were a Pantry Lifesaver
These tiny dumplings have long been a staple in Indian kitchens, made in large batches during the hottest months and dried completely before going into airtight storage for the rest of the year. Historically, sandge carried households through the dry summer stretch and the heavy monsoon months, when fresh green vegetables were scarce or hard to come by. Having a jar of them ready meant a good meal was never far off, even when fresh produce wasn't available.
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Recipe
Sandge (Vade) Sun-Dried Moong Dal Lentil Drops
Recipe Video
Ingredients
- 2 cups moong dal
- ½ cup chana dal
- 2 green chilies roughly chopped
- 30 grams garlic peeled and roughly chopped
- 2½ teaspoons kosher salt
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 2 tablespoons cilantro finely chopped
Instructions
- Rinse the moong dal and chana dal well, then soak together overnight in plenty of water.
- Drain out all the water from the soaked lentils completely before blending.
- Add the green chilies and garlic to the food processor jar. Add half of the drained lentils, close the lid, and blend to a smooth batter. Scrape the sides 2 to 3 times to bring any whole lentils back in. Press a bit of batter between your fingers; it should feel smooth with no coarse lentils.
- Transfer the first batch of batter to a bowl. Process the remaining lentils the same way, then transfer that batter into the same bowl.
- Add the turmeric, red chili powder, salt, and cilantro to the batter and mix well.
- Lightly brush 2 large baking sheets with oil. Take a bit of batter in your fingers and drop small portions onto the trays. Wet your fingers to help the batter release easily, and keep the drops close together so they all fit on the 2 trays.
- Set the trays out in direct sun and allow them to dry for 8 to 10 hours. A fan running nearby helps keep flies away, especially in summer.
- Remove the sandge from the trays and separate any that are stuck together. Fully dried sandge makes a rattling noise when mixed or dropped on the tray.
- You can also sun-dry the sandge for a second day before storing.
- Transfer the fully dried sandge to an airtight container. They keep well in the pantry for up to 6 months.
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