Badi Curry
Veg
Vegan
Sun-dried urad or moong dal dumplings (badi) — made by grinding soaked dal with spices, shaping into small rounds, and drying in the sun for days until rock-hard — rehydrated in boiling water and then cooked in a thin, tangy tomato-mustard oil gravy. The badi swells back to life, absorbing the gravy while its dried, concentrated dal flavour intensifies the sauce.
Cuisines
Chhattisgarhi
Bihari
Jharkhand
Best for
Lunch
Dinner
Build a full meal around Badi Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Urad dal badi |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , finely chopped |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan and fry the urad dal badi until golden brown. Remove and set aside.
- 2 In the same pan, add cumin seeds, mustard seeds, and a pinch of asafoetida. Let them splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 5 Add chopped tomato and cook until soft and oil starts to separate.
- 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes.
- 7 Add the fried badi and water. Stir well and bring to a boil.
- 8 Cover and simmer for 10-15 minutes until the badi absorbs the flavors.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, you can add a spoonful of ghee before serving.