Badi ki sabji is a traditional dish from the Kumaon region of Uttarakhand, India. It is made with sun-dried lentil dumplings called badi, which are cooked in a spicy and tangy gravy. Badi ki sabji is a delicious and nutritious way of preserving food for the off-season, as badi can last for up to two years. It is also a perfect dish for cold winter days, as it warms up your body and soul.
In this blog post, I will show you how to make authentic badi ki sabji from Kumaon in 5 easy steps.
Why You Should Try Badi Ki Sabji from Kumaon
Before we get into the recipe, let me tell you why you should try badi ki sabji from Kumaon. It’s not only a tasty and satisfying dish, but also a healthy and sustainable one. Here are some of the benefits of badi ki sabji:
- It’s rich in protein, fibre, iron, and calcium. Badi is made from urad dal, which is a type of black gram that has many nutritional benefits. It helps in building muscle mass, improving digestion, boosting energy levels, and preventing anaemia.
- It’s easy to store and use. Badi can be made in large batches and sun-dried for long-term storage. You can use them whenever you want without worrying about spoilage or wastage. They also cook quickly and easily in any kind of gravy or curry.
- It’s versatile and adaptable. You can make Badi ki sabji with different vegetables, spices, and flavours according to your preference and availability. You can also serve it with rice, roti, paratha, or any other bread of your choice.
Dubuk: A Delicious and Healthy Dish from Uttarakhand
What You Need
You will need the following ingredients:
- Badi (sun-dried lentil dumplings) – 250 grams
- Mustard oil – 4 tablespoons
- Cumin seeds – 1 teaspoon
- Asafoetida – a pinch
- Onion – 1, finely chopped
- Ginger – 1 inch, grated
- Garlic – 4 cloves, minced
- Green chillies – 2, slit
- Tomato – 1, pureed
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Salt – to taste
- Water – as required
- Coriander leaves – for garnishing
Steps to make badi ki sabji
Step 1: Heat mustard oil in a large pan over medium-high heat. When the oil is hot, add the badi and fry them until golden and crisp. This will take about 15 to 20 minutes. Keep stirring occasionally to prevent them from burning. Transfer the fried badi to a plate and keep aside.
Step 2: In the same pan, add cumin seeds and asafoetida and let them crackle. Then add onion, ginger, garlic and green chillies and saute until the onion turns golden brown. This will take about 10 to 15 minutes.
Step 3: Add tomato puree and cook until the oil separates from the masala. This will take about 10 minutes. Then add turmeric powder, red chilli powder, coriander powder and salt and mix well.
Step 4: Add water as per your desired consistency and bring the gravy to a boil. Then lower the heat and simmer for about 10 minutes.
Step 5: Add the fried badi and cook for another 10 minutes or until they are soft and well-coated with the gravy. Garnish with coriander leaves and serve hot with rice or roti.
You can also check the recipe video from Chef Kunal Kapur [click here].
Enjoy your authentic badi ki sabji from Kumaon and let me know how it turned out in the comments below. If you liked this recipe, please share it with your friends and family. Thank you for reading! 😊