Badi ki Sabzi
A traditional Rajasthani curry featuring sun-dried lentil dumplings (badi) simmered in a tangy yogurt and tomato gravy. This rustic and flavorful dish is a perfect taste of the desert state's cuisine.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Fry the Badi
- b.Heat 2 tablespoons of ghee in a kadai or heavy-bottomed pan over medium heat.
- c.Add the moong dal badi and fry, stirring continuously for 3-4 minutes until they turn a consistent golden brown and become aromatic.
- d.Remove the fried badi with a slotted spoon and set them aside on a plate.
- 2
Step 2
- a.Prepare the Gravy Base
- b.In the same kadai, add the remaining 2 tablespoons of ghee.
- c.Once the ghee is hot, add the cumin seeds. When they begin to splutter, add the asafoetida.
- d.Immediately add the finely chopped onion and sauté for 6-7 minutes until it turns soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds on low heat.
- c.Pour in the tomato puree and add salt. Mix well.
- d.Cook the masala, stirring occasionally, for 6-8 minutes until it thickens and you see ghee separating from the sides.
- 4
Step 4
- a.Prepare and Add the Curd Mixture
- b.While the masala cooks, prepare the curd mixture. In a separate bowl, whisk the curd, besan, and 1/2 cup of water until completely smooth and free of lumps.
- c.Reduce the heat of the kadai to the lowest setting. This is a crucial step.
- d.Slowly pour the curd mixture into the masala, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
- e.Continue to stir and cook on low heat for 2-3 minutes until the gravy comes to a gentle simmer and thickens slightly.
- 5
Step 5
- a.Simmer the Sabzi
- b.Add the fried badi to the gravy along with the remaining 2 cups of water. Stir gently to combine.
- c.Increase the heat to medium and bring the curry to a boil.
- d.Once boiling, reduce the heat to low, cover the kadai with a lid, and let it simmer for 10-12 minutes.
- e.The curry is ready when the badi are soft (but not mushy) and have absorbed the flavors of the gravy. The gravy should have a medium consistency.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the sabzi rest for 5 minutes before serving. This allows the flavors to meld together.
- e.Serve hot with bajra roti, phulka, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the curd-based gravy from curdling, ensure the curd is at room temperature and you add it on the lowest possible heat while stirring continuously.
- 2Fry the badi on low to medium heat to ensure they cook evenly from the inside out without burning.
- 3The badi will absorb a significant amount of gravy as they cook and rest, so be generous with the water. Adjust as needed for your desired consistency.
- 4Do not overcook the badi after adding them to the gravy, as they can disintegrate and become mushy.
- 5For a richer flavor, use ghee instead of oil. It complements the earthy flavors of the badi.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, omit the onion and ginger-garlic paste. You can add a pinch more asafoetida for flavor.
With PotatoesWith Potatoes
Add 1 medium potato, peeled and cubed, along with the onions. Sauté until light brown before proceeding with the recipe. This adds extra body to the curry.
Different BadiDifferent Badi
This recipe also works well with Urad Dal Badi or a mix of Moong and Urad Dal Badi. Cooking times may vary slightly.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
Why this is on our healthy list.
Rich in Plant-Based Protein
The moong dal badi are made from lentils, making this dish a great source of plant-based protein, which is essential for muscle repair and overall body function.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Good Source of Fiber
Lentils and vegetables like onions and tomatoes provide dietary fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Frequently asked questions
Yes, Badi ki Sabzi can be a healthy dish. The moong dal badi are an excellent source of plant-based protein and fiber. The use of curd provides probiotics, and spices like turmeric have anti-inflammatory properties. To make it healthier, you can use minimal ghee or oil.