Badi
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
This biryani is unique to coastal Karnataka. It features a fragrant masala made with roasted spices, coconut, and tangy tamarind, layered with succulent chicken and fluffy basmati rice. A delicious departure from the usual Hyderabadi or Lucknowi styles.
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
Yes, Badi is a highly nutritious legume-based food. It is rich in plant-based protein and dietary fiber, which supports muscle repair, digestion, and heart health while being naturally low in fat and cholesterol-free.
Badi is an excellent source of vegetarian protein, containing approximately 22 grams of protein per 100 grams. This makes it a great meat substitute for those looking to increase their protein intake for muscle maintenance.
Badi can be beneficial for weight loss because it is high in dietary fiber and protein, both of which promote satiety and keep you full for longer. However, since it contains 350 calories per 100g, it should be consumed in moderate portions as part of a balanced diet.
Badi is typically vegan as it is made from ground lentils and spices. While lentils are naturally gluten-free, some commercial varieties may use small amounts of wheat flour or hing (asafoetida) which contains gluten, so it is important to check the label if you have a sensitivity.
No, Badi is not considered keto-friendly. With 60 grams of carbohydrates per 100 grams, it is too high in carbs for a strict ketogenic diet, which usually requires much lower carbohydrate intake.
Badi is usually shallow-fried or deep-fried in a little oil until golden brown before being added to curries, stews, or rice dishes. This frying step helps the Badi maintain its structure and adds a nutty flavor when it is later simmered in liquid.
Badi has a savory, earthy, and slightly nutty flavor derived from dried lentils. Depending on the spices used during its preparation, it can range from mild to spicy and develops a unique, chewy texture once cooked in a gravy.
Badi is a versatile ingredient found in cuisines around the world. With 350 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume product category with complete nutrition information.
View all legume product →No, you do not need to soak Badi. It is traditionally lightly fried first and then simmered directly in a sauce or gravy until it becomes soft and absorbs the surrounding flavors.
Badi should be stored in an airtight container in a cool, dry place away from moisture. When kept properly dry, it has an excellent shelf life and can last for 6 to 12 months.
No, Badi should not be eaten raw. It is made from dried lentil paste and is very hard and indigestible in its raw state; it must be fried and then boiled or simmered to become edible and safe for consumption.
