Masala badi sabzi Recipe

Cooking Directions

• STEP 1.To make the badi, soak a mixture of lentils in water for a few hours. Drain the water and grind the lentils with spices to form a thick paste.
• STEP 2.Spread the paste on a greased tray and let it dry in the sun for a day or until completely dry and firm.
• STEP 3.Once the badi is dry, heat oil in a pan and fry the badi until golden brown. Remove from the pan and set aside.
• STEP 4.To make the gravy, heat oil in a separate pan and add cumin seeds, onions, and ginger-garlic paste. Cook until the onions are golden brown.
• STEP 5.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 6.Add water and let the gravy simmer for a few minutes. Then, add the fried badi and cook for another 5-7 minutes until the badi absorbs the flavors of the gravy.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure the badi is completely dry before frying to ensure a crispy texture.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• If you don't have access to sunlight, you can also dry the badi in a dehydrator or in the oven at a low temperature.

Storage and Serving

• Leftover masala badi sabzi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve the masala badi sabzi with steamed rice, roti, or naan for a delicious and filling meal.