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    Green Beans with Crunchy Fried Mung Badis BARBATTI BADI SABJI

    Unless you’ve been to South India, it is unlikely that you have had a chance to taste this wonderful dish—it is not Indian-restaurant food, but home-style Madrasi cooking at its best. Nine times out of ten, badis (dehydrated bits of seasoned dal paste) are browned before they are added to a dish. This combination brings out the flavor of fresh green beans and offers varied personalities depending on the spice blend in the badis.

    • Preparation Time: 5 minutes

    • Cooking Time: 15–20 minutes

    • Servings: 4 or 5

    Ingredients

    • 0.75 cup (2.3 oz / 65 g) dried moong dal badis

    • 4 tbsp (2.1 oz / 60 g) ghee or unsalted butter

    • 16 oz (455 g) green beans, trimmed and cut into 0.25-inch (6 mm) pieces

    • 0.5 tsp turmeric powder

    • 0.125 tsp freshly ground pepper

    • 1 tsp salt

    • 2 tbsp minced fresh parsley or coarsely chopped coriander (divided into two 1 tbsp portions)

    • 0.75 cup (6 oz / 180 g) water

    • 1 tsp crushed dry-roasted cumin seeds

    • 1 tbsp lemon juice

    Instructions

    1. Prepare the Badis: Check the size of your ready-made badis. If they are larger than a pea, place them in a mortar or bowl and crack them into pea-sized bits using a heavy pestle or kitchen mallet. Gather all bits and pieces and transfer them to a bowl.

    2. Fry the Badis: Heat the ghee (or butter) in a heavy saucepan over moderate heat. When just hot, drop in the badis and stir-fry until they turn reddish-brown.

    3. Add Vegetables and Spices: Add the green beans, turmeric, pepper, salt, 1 tbsp (half) of the fresh herbs, and the water to the pan.

    4. Simmer: Reduce the heat to low, cover the pan, and cook for 8 to 10 minutes, or until the beans are tender.

    5. Reduce and Finish: Uncover the pan and add the crushed cumin. Raise the heat and boil away all the remaining liquid, shaking the pan constantly to prevent sticking.

    6. Serve: Just before serving, sprinkle with the remaining 1 tbsp of herbs and the lemon juice.

    Serving Suggestions

    You can serve this dish with a pilaf, such as Rice with Stuffed Baby Eggplants, or a flatbread like Griddle-Baked Whole Wheat Bread. For a complete meal, consider pairing it with Mung Dal Soup with Tomatoes.