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A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
For 4 servings
Fry the Badi
Crush the Badi
Combine the Ingredients
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A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
This odia recipe takes 15 minutes to prepare and yields 4 servings. At 192.15 calories per serving with 10.05g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Garnish and Serve
For a tangy twist, add 1/4 cup of finely chopped raw tomato or a small, fire-roasted tomato (mashed) to the mixture.
Incorporate 2 tablespoons of roasted and coarsely crushed peanuts for an extra layer of crunch and nutty flavor.
While urad dal badi is traditional, you can experiment with other types like pumpkin badi (kakharu badi) or moong dal badi for a different taste profile.
For a smoky aroma, you can dry roast the badi on an open flame using tongs until they are lightly charred before crushing.
The primary ingredient, urad dal badi, is made from lentils, which are an excellent source of plant-based protein, essential for muscle repair and overall body function.
The use of raw garlic, onion, and mustard oil provides beneficial compounds like allicin and isothiocyanates, which are known for their anti-inflammatory and antimicrobial properties.
Lentils and onions contribute dietary fiber to this dish, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Badi Chura is a traditional side dish from Odisha, India. It's a simple, rustic preparation made by crushing fried sun-dried lentil dumplings (badi) and mixing them with raw onion, garlic, green chilies, and pungent mustard oil.
One serving of Badi Chura (approximately 1/4 cup or 65g) contains around 140-150 calories, primarily from the lentil badi and the oil used for frying and drizzling.
Badi Chura can be part of a healthy diet in moderation. The urad dal badi provides plant-based protein and fiber. The raw onion and garlic offer various health benefits. However, it is fried, so portion control is recommended.
A traditional mortar and pestle (sil batta or khal dasta) is the best tool as it allows you to control the texture, keeping it coarse and uneven. If you don't have one, placing the fried badi in a sturdy bag and crushing them with a rolling pin also works well.
It is not recommended to make the final mixture ahead of time, as the badi will absorb moisture from the onions and become soggy. You can, however, fry and crush the badi in advance and store them in an airtight container. Mix with the fresh ingredients just before serving.
Badi Chura is the classic accompaniment to Pakhala Bhat (Odia fermented rice). It also tastes excellent with plain steamed rice and dal, or as a crunchy side with any Indian meal.