Of course. Here is a rewritten version of the recipe, reorganized for clarity with a more modern, step-by-step format.
Spicy Tomato & Mung Bean Dumplings (Moong Tamatar Badi)
These homemade badi are savory, sun-dried dumplings made from ground mung beans and a robust, spicy tomato paste. They are a fantastic way to preserve flavor and add a boost of protein and texture to various curries and vegetable dishes.
A Note on Spice: This recipe includes both green chilies and cayenne pepper. When you use these finished badi in another dish, remember they carry their own heat and adjust the recipe’s spice level accordingly.
• Soaking Time: 8 hours or overnight
• Active Time: 45 minutes
• Resting Time: 4 hours
• Drying Time: 2-4 days (sun/dehydrator) or 8-12 hours (oven)
• Yield: 50–70 small dumplings
Ingredients
For the Dal Paste:
• 121 cups (325 g) split and hulled moong dal (yellow mung beans)
• 2−4 Tbsp water, as needed for grinding
• 41 tsp baking soda
• Up to 41 cup (35 g) mung bean flour or all-purpose flour (optional, to thicken)
For the Tomato Masala:
• 3 large ripe tomatoes (about 141 lbs / 570 g), quartered
• 31 cup (80 ml) water
• 2 Tbsp (30 ml) ghee or vegetable oil
• 121 Tbsp (22 ml) cumin seeds
• 121 tsp (7 ml) salt
• 1 Tbsp (15 ml) garam masala
• 21 tsp (2 ml) cayenne pepper
• 1–2 hot green chilies, seeded and finely chopped
Instructions
Part 1: Prepare the Components
1. Soak the Dal: Pick over the moong dal to remove any debris. Rinse it thoroughly, place it in a large bowl, and cover 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.
2. Make the Tomato Pulp: Combine the quartered tomatoes and 31 cup of water in a small saucepan. Cover and simmer over medium heat for 10 minutes until the tomatoes are very soft. Press the softened tomatoes and their liquid through a fine-mesh strainer into a bowl, using a spoon to extract as much pulp and juice as possible. Discard the skins and seeds left in the strainer.
3. Cook the Tomato Masala: Heat the ghee or oil in a small saucepan over medium-high heat. When hot, add the cumin seeds and fry until they darken and become fragrant. Carefully pour in the tomato pulp and add the salt. Stirring frequently, cook the mixture until all the liquid has evaporated and the oil begins to separate from the thick tomato paste. Remove from heat and set aside to cool completely.
Part 2: Create the Badi Batter
4. Grind the Dal: The goal is to create a smooth, thick, and airy paste using as little water as possible.
In a Food Processor: Add the drained dal to the work bowl. Process for about 5 minutes, starting with 2-3 teaspoons of water. Scrape down the sides periodically until the dal is ground into a perfectly smooth and fluffy paste.
In a Blender: The dal may need to be blended in two batches. Place half the dal in the blender jar with 2 tablespoons of water. Blend on high for 15-20 second intervals, stopping to scrape down the sides after each interval. Continue until a very smooth paste forms. Repeat with the second batch.
5. Combine and Rest: Transfer the dal paste to a large mixing bowl. Add the completely cooled tomato masala, garam masala, baking soda, cayenne pepper, and chopped green chilies. Gently fold everything together until just combined. The paste should be thick enough to hold its shape. If it seems too loose, add the mung bean flour (or all-purpose flour) one tablespoon at a time until it thickens. Cover the bowl and let it rest in a warm place for 4 hours.
Part 3: Form and Dry the Badi
6. Form the Dumplings: Lightly grease a few large baking sheets or dehydrator trays. Using two teaspoons or your fingertips, drop scant teaspoon-sized dollops of the batter onto the prepared trays, leaving a little space between each one.
7. Dry the Badi: The goal is to dry them until they are completely hard and brittle.
Sun-Drying (Traditional): Place the trays in direct, strong sunlight for 2-4 days. Cover them with a thin net to protect from insects and bring them indoors at night.
Dehydrator: Dry at 125∘F (52∘C) for 10-15 hours, or until completely brittle.
Oven: Set your oven to its lowest temperature (usually around 170∘F / 75∘C). Prop the oven door open slightly to allow moisture to escape. Bake for 8-12 hours, checking periodically, until the badi are rock-hard and dry all the way through.
Storage
Once the badi are completely dry and cooled, store them in a well-sealed, airtight container at room temperature. They will keep for many months.
