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
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 seeds |
| 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 | fresh coriander leaves, 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.