Masala badi sabzi Recipe

Recipe By Slurrp

Masala badi sabzi is a delicious and flavorful Indian dish made with sun-dried lentil dumplings cooked in a spicy and tangy tomato-based gravy. The badi (dumplings) are made from a mixture of lentils and spices, which are then sun-dried and used in the curry. This dish is packed with protein and is perfect for a hearty vegetarian meal. Serve it with rice or roti for a complete and satisfying meal.

3.9
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Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Masala badi sabzi
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ingredients serve

Ingredients for Masala badi sabzi Recipe

  • as needed For Badi
  • 0.17 cup Urad Dal
  • 0.17 cup Chana Dal
  • 0.17 teaspoon Cumin Seeds
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as per your need Oil For Frying
  • as per your need For Gravy
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin Seeds
  • 0.33 Onion, Finely Chopped
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.67 Tomatoes, Pureed
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • as needed Water As Needed
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
41
calories per serving
< 1 g Fat2 g Protein5 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    5g
  • Fiber
    4g

MacroNutrients

  • Carbs
    5g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    2mg
  • Vitamin A
    848mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp