Badi Bhaja
Crunchy, golden-brown sun-dried lentil dumplings fried to perfection with onion rings and a whisper of spices. This classic Bengali side dish transforms humble badi into an irresistible, nutty treat that pairs beautifully with steamed rice and dal — a true taste of home in every bite.
For 4 servings
- fry · ~3 min
Fry the badi till golden brown.
Heat mustard oil in a kadai over medium heat until it reaches smoking point. Reduce heat to low and add the broken badi pieces. Stir continuously and fry until they turn deep golden brown and release a nutty aroma, about 2-3 minutes. Remove with a slotted spoon and set aside.
TIPFry badi on low-medium heat to ensure they cook through without burning — they turn bitter if scorched. - temper · ~7 min
Temper the aromatics in the remaining oil.
1.In the same oil, add crushed garlic and sauté until light golden (30-40 seconds).2.Add slit green chilies and onion rings. Fry on medium heat until onions turn soft and lightly browned (5-7 minutes). - saute · ~2 min
Season and combine everything together.
1.Lower the flame. Sprinkle turmeric powder and red chili powder over the onions. Sauté for 20 seconds.2.Add the fried badi back into the pan with a pinch of salt.3.Sprinkle 2 tablespoons of water over the mixture and toss well.TIPThe small splash of water helps the salt and spices coat the crunchy badi without making them soggy. - simmer · ~2 min
Finish with a quick steam.
Cover the pan and cook on the lowest possible heat for 2 minutes. This allows the badi to absorb the aromatic flavors while retaining their crunch. Uncover and give it a final gentle toss.
TIPDo not skip covering — the steam infuses the badi with the garlic-chili flavor. - serve
Serve immediately with steamed rice and dal.
Transfer to a serving bowl and enjoy hot. The badi loses its crunch if left uncovered for too long, so serve right away.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Heat mustard oil until it smokes to mellow its pungency before adding badi.
- 2Fry badi on low-medium heat to ensure they cook through without burning.
- 3Crush garlic cloves with the skin on to prevent them from burning in hot oil.
- 4The 2-minute covered steam is essential to infuse flavor without losing crunch.
- 5Serve immediately after cooking — badi loses its crispness if left out too long.
Adapt it for your goals.
No-garlic
Skip crushed garlic and increase green chilies for a cleaner lentil taste, suitable for those who avoid garlic or prefer a milder pungency.
extra crunchyExtra-crunchy
After frying the badi, sprinkle a pinch of rice flour or semolina before the steam step for an even crunchier exterior.
spicy kickSpicy kick
Add 1/2 teaspoon of crushed dried red chilies along with the garlic for a fiery version beloved in some Bengali households.
Why this is on our healthy list.
Plant-Based Protein Source
Masoor dal badi is made from red lentils, which are rich in plant protein and dietary fiber, supporting muscle health and digestion.
Antioxidant Spices
Turmeric and green chilies provide natural antioxidants like curcumin and capsaicin, which help combat oxidative stress.
Low-Fat Preparation
Despite frying, the small amount of oil used and the absorption-minimizing method make this a relatively light fried dish.
Frequently asked questions
Yes, you can use any sun-dried lentil dumpling (badi) like mung dal or chana dal badi, but masoor dal badi gives the most delicate crunch.
