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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
Fry the Badi
Prepare the Gravy Base
Cook the Masala
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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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 329.4 calories per serving with 12.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare and Add the Curd Mixture
Simmer the Sabzi
Garnish and Serve
To make a Jain-friendly version, omit the onion and ginger-garlic paste. You can add a pinch more asafoetida for flavor.
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.
This recipe also works well with Urad Dal Badi or a mix of Moong and Urad Dal Badi. Cooking times may vary slightly.
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
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.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
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.
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.
One serving of Badi ki Sabzi (approximately 1 cup or 310g) contains around 280-320 calories. The exact count can vary based on the amount of ghee/oil used and the fat content of the curd.
If your gravy curdles slightly, you can try to fix it by taking it off the heat and whisking it vigorously. Sometimes, adding a tablespoon of besan mixed with water and cooking it for a few more minutes can help bind it back together. The key to prevention is adding the whisked curd mixture on very low heat while stirring constantly.
Absolutely! For a 'satvik' or Jain version, you can skip the onion and garlic. The dish will still be flavorful due to the tomatoes, curd, and spices. You can increase the amount of asafoetida slightly to compensate.
Badi ki Sabzi pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Bejar ki Roti. It also goes well with simple phulkas, parathas, or steamed basmati rice.