The last few days it's been hitting 105F in the afternoon here.
Perfect weather for solar cooking.

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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