Badi ki Sabzi
Sun-dried lentil dumplings simmered in a lightly spiced onion-tomato gravy make this rustic North Indian curry deeply comforting. It is simple home food with hearty texture and plenty of flavor from everyday pantry staples.
For 4 servings
- fry · ~3 min
Lightly fry the badi.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the badi and fry gently until lightly browned and aromatic, 2 to 3 minutes.3.Take them out onto a plate and keep aside.TIPKeep the heat moderate so the badi browns evenly without turning bitter. - saute · ~12 min
Cook the base masala.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add cumin seeds and asafoetida and let them sizzle for a few seconds.3.Add onion and cook until soft and light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.5.Add tomato and cook until soft and pulpy, 4 to 5 minutes. - mix · ~2 min
Add the spices and yogurt.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well, then lower the heat and stir in the whisked yogurt until the masala looks smooth.
TIPLower heat before adding yogurt so it stays smooth and does not split. - simmer · ~10 min
Simmer the badi in the gravy.
Add water and bring the gravy to a gentle simmer. Add the fried badi, cover, and cook for 8 to 10 minutes until the badi softens and the gravy thickens slightly.
TIPIf the curry thickens too much, add a few spoonfuls of water and simmer briefly. - garnish
Finish with coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the badi only until lightly golden; very dark browning can make them taste bitter in the gravy.
- 2Use the same pan after frying so the masala picks up the toasted lentil flavor left behind by the badi.
- 3Whisk the yogurt until completely smooth and add it on low heat to prevent curdling.
- 4Cook the onion-tomato masala until the tomatoes turn pulpy and the oil looks slightly separated for a fuller gravy.
- 5Simmer just until the badi softens but still holds shape; overcooking can make it break apart.
- 6If making ahead, keep the gravy a little thinner because the badi continues to absorb liquid as it sits.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, increase asafoetida slightly, and use extra tomato and ginger for a satvik-style version.
spicierSpicier
Add an extra green chili or a bit more red chili powder if you want a sharper, hotter North Indian-style curry.
thicker gravyThicker-gravy
Reduce the water slightly and simmer uncovered for the last few minutes for a more concentrated gravy to serve with roti.
veganVegan
Replace yogurt with a few spoonfuls of cashew paste or a plant-based curd for a dairy-free finish.
Why this is on our healthy list.
Lentil-Based Protein
Badi is made from lentils, so this curry offers plant-based protein that makes the meal more filling and hearty.
Digestive Spice Support
Cumin, ginger, garlic, and asafoetida are traditional ingredients often used to make legume dishes easier to digest.
Cooked Tomato Goodness
The tomato-rich gravy adds vegetable content along with natural acidity that brightens the dish without heavy cream.
Frequently asked questions
It is not ideal. Frying improves flavor and helps the badi hold its shape better when simmered in the gravy.
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