Moong Dal Badi Curry
Soft moong dal badi in a light onion-tomato gravy. Lovely with steamed rice.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 3
- Level
- Medium
Recipe card
Moong Dal Badi Curry
Main courseRajasthaniVegetarian
Ingredients
Tick items off as you gather them. Quantities update with the servings.
Method
0 of 4 steps done- 1
Lightly fry the badi in oil until they change colour. Keep aside.
- 2
Cook the onion-tomato-ginger paste with haldi and salt until the oil separates.
- 3
Add 2 cups of water and the badi. Simmer for 12 to 15 minutes until the badi are soft.
- 4
Finish with the spice blend and serve with rice.
Tips for the best result
- Fry the badi only until they change colour; over-frying makes them hard.
- Cook the onion-tomato paste until the oil separates – that is when the raw taste is gone.
- The badi absorb gravy as they rest, so keep the curry a little thinner than you want to serve it.
How to serve
Serve with steamed rice or rotis, with a side of achar.
Frequently asked questions
Why are my badi still hard?
They need a little more time. Simmer for another 5 minutes with a splash of water until soft.
Can I make it without onion?
Yes. Use only tomato and ginger for the paste; the curry will be lighter but still tasty.
Can I add vegetables?
Yes. Potatoes or peas work well – add them with the water.
