Urad Dal Badi are spicy, sun-dried cakes made from a seasoned lentil paste. Also known as Punjabi Urad Badi, they are a traditional pantry staple used to add a burst of savory flavor, heat, and texture to a variety of dishes.
These dried, hollow cakes are typically cracked into small, pea-sized pieces and fried before being added to vegetable curries, rice dishes, or lentil soups (dals). A little goes a long way—these badis are intensely flavorful and spicy. When using them, be sure to reduce the other spices in your dish accordingly. Just one cake can be enough to season a dish for four people.
Recipe Summary
• Active Time: 45 minutes
• Soaking Time: 8 hours or overnight
• Resting Time: 4 hours
• Drying Time: 2–4 days
• Yield: Approximately 24 badis
Ingredients
• 1¼ cups (260 g) split and skinned urad dal
• Water, for soaking and grinding
For the Spice Mix:
• 2 tbsp (30 ml) coriander seeds
• 1½ tbsp (22 ml) cumin seeds
• 1½ tsp (7 ml) fennel seeds
• ½ tbsp (7 ml) cracked black pepper
• 1½ tbsp (22 ml) crushed red chilies (adjust to your heat preference)
• ½ tsp (2 ml) yellow asafetida powder (hing)*
• 1½ tsp (7 ml) salt
• Scant ½ tsp (2 ml) baking soda
Optional:
• Up to 4 tbsp (35 g) urad dal flour or all-purpose flour, if needed for thickening
*Note on Asafetida (Hing): The amount specified is for milder compound asafetida brands like Cobra. If using a potent, pure asafetida, reduce the amount by at least three-fourths (use about ⅛ tsp).
Instructions
Step 1: Soak the Dal
1. Inspect the urad dal for any debris, then rinse it thoroughly under cold water.
2. Place the dal in a large bowl and cover it with at least 1½ inches (4 cm) of water.
3. Let it soak for 8 hours or overnight. Once soaked, drain the dal completely in a fine-mesh strainer.
Step 2: Toast and Prepare the Spices
1. In a dry, heavy-bottomed skillet, combine the coriander, cumin, and fennel seeds.
2. Toast over medium-low heat, stirring frequently, until they become fragrant and the cumin seeds darken by a shade or two.
3. Remove the seeds from the pan and let them cool. Coarsely crush them using a mortar and pestle or a spice grinder.
Step 3: Grind the Dal into a Paste
The goal is a thick, smooth, and airy paste. Use as little water as possible.
• Using a Food Processor:
1. Fit the processor with the metal S-blade. Add the drained dal to the work bowl.
2. Add 2–3 teaspoons (10–15 ml) of water to start.
3. Process for about 5 minutes, stopping frequently to scrape down the sides of the bowl. This ensures an even grind and incorporates air into the paste, making it fluffy.
• Using a High-Speed Blender:
1. Place half of the drained dal and 2 tablespoons (30 ml) of water into the blender jar.
2. Blend on high for 15-second intervals, stopping after each interval to scrape down the sides.
3. Continue this process for about 5 minutes, or until the paste is perfectly smooth.
4. Transfer the paste to a large mixing bowl and repeat with the remaining dal.
Step 4: Combine and Rest the Batter
1. To the dal paste, add the crushed toasted spices, cracked black pepper, crushed red chilies, asafetida, salt, and baking soda.
2. Gently but thoroughly mix everything together.
3. Check the consistency. The batter should be thick enough to hold its shape when dropped from a spoon. If it’s too loose, stir in the optional urad dal flour, one tablespoon at a time, until the desired thickness is reached.
4. Cover the bowl and let the batter rest in a warm place for 4 hours.
Step 5: Shape and Dry the Badis
Prepare baking sheets or trays by lightly greasing them with oil.
1. Divide the rested batter into 24 equal portions and roll them into smooth balls.
2. Gently press your thumb into the center of each ball to create a hollow indentation, but do not press all the way through.
3. Place the shaped badis, round side up, onto the prepared trays, leaving space between them.
4. Dry the badis using one of the following methods until they are completely hard and brittle. They will flatten slightly as they dry; once they firm up a bit, you can reshape them slightly and turn them over for even drying.
• Sun-Drying (Traditional Method): Place the trays in direct, strong sunlight for 2-4 days. Cover them with a thin net or mesh to protect from insects and debris. Bring the trays indoors at night to protect them from dew.
• Using a Dehydrator: Arrange the badis on the dehydrator trays and dry at a low temperature (around 125°F or 52°C) for 12-24 hours, or until completely dry.
• Using an Oven: Set your oven to its lowest temperature (usually 170°F or 75°C). Prop the oven door open slightly to allow moisture to escape. Place the trays in the oven and bake for 6-10 hours, flipping them halfway through, until completely hard.
Storage and Use
• Storage: Once the badis are thoroughly dry and brittle, store them in a clean, airtight container at room temperature. They will keep for several months.
• How to Use: To use, crack a badi into small pieces. Typically, you will shallow-fry the pieces in a little oil until they turn reddish-brown and aromatic before adding them to your main dish. Remember their potent flavor and start with a small amount!
