Rajasthani Badi Ki Sabzi (dry Lentil Cake Curry)

The dal badi is one of the most healthiest ingredient in my kitchen. It's packed with protein and tastes delicious. Today I tried this simple yet great tasting badi ki sabzi with dry masala. The badi I use is moong dal badi ( Green gram dry cake). Here is the full recipe

photo of badi ki sabzi
photo of badi ki sabzi
photo of badi ki sabzi
Moong Dal Badi: 200 gms
Onions 2 medium finely chopped
Tomato: 2 medium (finely chopped)
Red chili powder 1tsp
Turmeric powder 1/2 tsp
Coriander leaves: 2 tbsp
Dhana jeera powder( Coriander and cumin): 1 tsp
Ginger garlic paste: 1/2 tsp (Optional)
Garam Masala or any mix masala 1tsp
3 Tbsp oil for cooking
Salt to taste
Sugar 1/2 tsp
Jeera 1 tsp
Heat a pan, dry roast moongdal badis on low heat for 15 mins till golden. Remove and set aside
In the same kadhai, heat oil, when hot, add jeera and let it splutter, add onions and 1/2 tsp salt mix well.
Saute the onions till soft, add ginger garlic paste, turmeric powder, red chili powder, dhania jeera powder and mix well
Add chopped tomatoes and mix, cover and cook for 5 mins on medium heat to form a thick masala
Now add the badis and mix well. Add a little less than 1/2 cup water, cover and cook for 10 mins on low heat
You will see the water gets soaked up by the badis.
Add sugar, garam masala and mix again. Cook for a min more on high heat
Add fresh chopped coriander leaves
Turn off heat and serve hot.
Some badis may soften completely and some may remain slightly crunchy/hard. This is fine.