Badi Curry

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.