Chhattisgarhi Badi Sabzi

Chhattisgarhi Badi Sabzi

Chhattisgarhi Badi Sabzi

Veg Vegan

Sun-dried lentil dumpling curry — small hand-rolled urad or moong dal dumplings dried in the sun for days then cooked in a simple onion-tomato gravy. The drying concentrates the protein and flavour, creating a dense, chewy, deeply savoury element that adds substance to a vegetarian meal.

Cuisines

Chhattisgarhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

urad dal 1 cup Urad dal , split black gram
chana dal 1 cup Chana dal
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
oil 2 tablespoons Oil
Onion 1 cup Onion , finely chopped
Tomato 1 cup Tomato , finely chopped
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
water 2 cups Water
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Wash and soak the urad dal and chana dal in water for 4-5 hours or overnight.
  2. 2 Drain the water and grind the soaked dals into a coarse paste without adding water.
  3. 3 Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
  4. 4 Add the chopped onions and sauté until they turn golden brown.
  5. 5 Add the chopped tomatoes and cook until they become soft and mushy.
  6. 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  7. 7 Add the dal paste to the pan and mix thoroughly with the masala.
  8. 8 Pour water into the mixture and stir well. Let it cook on a medium flame.
  9. 9 Cook until the dal mixture thickens and the oil starts separating from the sides.
  10. 10 Sprinkle garam masala and mix well.
  11. 11 Garnish with fresh coriander leaves and serve hot with rice or roti.

Tips

For a richer flavor, you can add a pinch of asafoetida (hing) while tempering the spices.