Moong Dal Badi are savory, sun-dried nuggets made from a spiced yellow lentil paste. A staple in Indian cuisine, they are prized for adding a wonderful crunchy texture and a boost of protein to a variety of dishes. Once made, they can be stored for months. This recipe yields a small batch, perfect for trying them out. Feel free to double or triple the quantities for a larger supply.
Active Time: 45 minutes Total Time: 3-5 days (includes soaking, resting, and drying) Yield: 50-70 small badis
Ingredients:
• 121 cups (325g) split and skinned moong dal (yellow lentils)
• 121 tsp (7ml) salt
• 2 tbsp (30ml) green chilies, finely minced
• ¼ tsp (1ml) baking soda
• 1 tbsp (15ml) neutral vegetable oil, plus more for greasing trays
• Up to ¼ cup (35g) moong bean flour or all-purpose flour (optional, to thicken batter)
• Water, for soaking and grinding
Instructions:
Step 1: Soak the Dal
• Pick through the moong dal to remove any debris, then rinse it thoroughly under running water.
• Place the dal in a large bowl and cover it with at least 2 inches of water. Let it soak for 8 hours or overnight.
• Once soaked, drain the dal completely in a fine-mesh strainer. Do not rinse again.
Step 2: Grind the Dal into a Fluffy Paste
• The goal is to create a thick, smooth, and airy paste using as little water as possible.
• Using a Food Processor: Add the drained dal to the processor bowl. Process for 4-5 minutes, adding water just 1 teaspoon at a time as needed to help it grind. Scrape down the sides periodically to ensure everything is evenly blended into a smooth, fluffy paste.
• Using a High-Speed Blender: Place half of the drained dal in the blender jar with 2 tablespoons of water. Blend in short 15-second bursts, stopping each time to scrape the paste down from the sides. Continue until perfectly smooth. Repeat with the remaining dal and transfer the entire paste to a mixing bowl.
Step 3: Season and Rest the Batter
• Gently fold the salt, minced green chilies, and baking soda into the dal paste.
• Check the consistency. The batter should be thick enough to hold its shape when dropped from a spoon. If it’s too runny, add the optional moong bean or all-purpose flour, one tablespoon at a time, until it thickens.
• Cover the bowl and let the batter rest in a warm place for 4 hours. This allows the flavors to meld and the batter to ferment slightly.
Step 4: Shape the Badis
• Lightly grease baking sheets, trays, or steel plates with a thin layer of oil.
• Using your fingertips or two teaspoons, drop small, even-sized dollops (about 1 scant teaspoon each) of the batter onto the prepared trays, leaving a little space between each one.
Step 5: Dry the Badis
• The badis must be dried until they are completely hard and brittle.
• Traditional Sun-Drying (Best Method): Place the trays in direct, strong sunlight for 2-4 days. Cover them with a thin net or cheesecloth to protect them from dust and insects. Bring the trays indoors at night. Flip the badis after the first day or once the tops are dry to the touch.
• Oven-Drying: Preheat your oven to its lowest possible temperature, typically around 150−170∘F (65−75∘C). Place the trays in the oven and prop the door slightly ajar to allow moisture to escape. Dry for 6-10 hours, or until completely hard.
• Dehydrator: Arrange the badis on your dehydrator trays and dry according to the manufacturer’s instructions for 8-12 hours.
Step 6: Store and Use
• To test for doneness, break a badi in half—it should snap cleanly and be completely dry on the inside.
• Store the finished moong dal badis in an airtight container at room temperature. They will last for several months.
How to Use Moong Dal Badi:
Before adding to a dish, heat a little ghee or oil in a pan and fry the badis until they are golden brown and fragrant. Then, add the fried badis directly to vegetable curries (like potato or green beans), soups, or rice pilafs, allowing them to simmer in the liquid until they soften.
