Mungodi consists of tiny chunks of sun-dried lentil paste.
Sun drying is a common way of food preservation in the mountains. In the Kumaon hills, the women of the household prepare a paste of moong daal and dry it on a sheet on their terraces or courtyards to prepare flavourful Mungodi.
Mungodi, in its essence, is preserved lentil or moong daal. It is rich in protein and fibre. It is also replete with micronutrients like manganese, magnesium, Vitamin B, phosphorous, iron, etc.
Mungodi lasts for several months if stored in an air-tight container. It is usually cooked as a curry along with potatoes or other vegetables.