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
| 1 cup | urad dal (split black gram) |
| 1 cup | chana dal (split chickpeas) |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 2 tablespoons | oil |
| 1 cup | onion, finely chopped |
| 1 cup | tomato, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the urad dal and chana dal in water for 4-5 hours or overnight.
- 2 Drain the water and grind the soaked dals into a coarse paste without adding water.
- 3 Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Add the chopped tomatoes and cook until they become soft and mushy.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 7 Add the dal paste to the pan and mix thoroughly with the masala.
- 8 Pour water into the mixture and stir well. Let it cook on a medium flame.
- 9 Cook until the dal mixture thickens and the oil starts separating from the sides.
- 10 Sprinkle garam masala and mix well.
- 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.