Jharkhand Badi Sabzi Dried Lentil Dumpling Curry

Method

1. 1

   Fry the dried badi: Heat 2 tbsp oil in a pan on medium. Add the dried badi. Fry stirring for 2 to 3 minutes until they puff slightly and turn golden. Remove and keep aside. The frying rehydrates and puffs the dried dumplings.

2. 2

   Heat remaining oil: In the same pan heat the remaining 1 tbsp oil. Add cumin seeds — wait to crackle. Add bay leaves and asafoetida. Stir 10 seconds.

3. 3

   Cook onions deeply: Add finely chopped onions. Cook on medium heat for 10 to 12 minutes until very deep golden.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

5. 5

   Add tomatoes: Add chopped tomatoes. Cook 6 minutes until soft and oil separates.

6. 6

   Add spice powders: Turn to low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

7. 7

   Add water and salt: Add 1.5 cups water and salt. Bring to a boil.

8. 8

   Add the fried badi: Add the fried badi to the simmering curry. Stir gently.

9. 9

   Simmer 15 minutes: Cook on medium-low heat for 15 minutes. The badi will absorb the curry and swell — they should be soft on the outside from the absorbed curry while retaining a slight firmness inside. Add garam masala.

10. 10

    Serve: Scatter coriander leaves. Serve with steamed rice or roti.

11. 11

    Note: Badi Sabzi is made across the central Indian tribal belt — from Jharkhand through Chhattisgarh and into parts of Odisha and Bengal. The badi represents an ancient food preservation technique — sun-dried lentil dumplings that can be stored for months without refrigeration and then reconstituted in a curry. In communities where fresh vegetables are unavailable in certain seasons, badi provides both the textural element of a vegetable and the protein of lentils.