A beloved staple in Bengali kitchens, these sun-dried lentil nuggets, sometimes called phoola badi, are a culinary delight. They are made from a spiced urad dal paste and studded with white poppy seeds, which give them a wonderful, nutty flavor. Once dried, they can be stored for months and added to curries and vegetable dishes for extra texture and protein.
Dal Soaking Time: 8 hours or overnight Preparation Time: 45 minutes Batter Resting Time: 4 hours Drying Time: 2–4 days Yields: Approximately 50–70 small badis
Ingredients
• 1¼ cups (260 g) split and skinned urad dal
• ⅔ cup (160 ml) white poppy seeds (khas-khas)
• ½ tsp yellow asafetida powder (hing)
• ½ tsp cayenne pepper or paprika (adjust to taste)
• 1 tsp salt
• ¼ tsp baking soda
• Water, for soaking and grinding
• Up to 4 tbsp urad flour or all-purpose flour (if needed to thicken)
Important Note on Asafetida (Hing): The amount listed is for the milder, yellow compound asafetida (like Cobra brand). If you are using a more potent, pure form, reduce the amount by at least three-fourths.
Instructions
Step 1: Soak the Dal and Poppy Seeds
1. Pick over the urad dal to remove any debris, then rinse it thoroughly under cool water.
2. 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.
3. In a separate, smaller bowl, soak the white poppy seeds in water for at least 2 hours.
4. After soaking, drain both the dal and the poppy seeds completely in a fine-mesh strainer.
Step 2: Grind the Dal into a Smooth Paste
The goal is to create a smooth, airy paste with minimal water.
• Using a Food Processor: Place the drained dal in the processor bowl. Add 2-3 teaspoons of water to start. Process for about 5 minutes, stopping frequently to scrape down the sides, until you have a very smooth, fluffy paste.
• Using a Blender: Add half of the drained dal to your blender jar with 2 tablespoons of water. Blend on high in 15-second bursts, stopping after each burst to scrape the paste down from the sides. Continue for about 5 minutes until perfectly smooth. Transfer to a bowl and repeat with the remaining dal.
Step 3: Mix and Rest the Batter
1. In a large mixing bowl, combine the ground dal paste, drained poppy seeds, asafetida, cayenne pepper, salt, and baking soda.
2. Mix gently but thoroughly. The batter should be thick enough to hold its shape when dropped from a spoon. If it seems too thin, stir in 1 tablespoon of urad flour at a time until it reaches the right consistency.
3. Cover the bowl and place it in a warm spot in your kitchen to rest for 4 hours. This allows the batter to ferment slightly, making the badis lighter.
Step 4: Shape and Dry the Badis
1. Prepare your drying surfaces. Lightly grease baking sheets, trays, or thalis with a thin film of oil.
2. Using your fingertips or two teaspoons, drop small, uniform dollops (about 1 scant teaspoon each) of the batter onto the prepared trays, leaving a little space between each one.
Choose your drying method:
• Sun-Drying (Traditional Method): Place the trays in direct, strong sunlight. Cover them with a thin net or mesh cloth to protect them from insects and debris. Bring the trays indoors overnight to protect them from dew. Continue this process for 2-4 days, or until the badis are completely dry, hard, and brittle. They should snap easily when broken.
• Using a Food Dehydrator: Arrange the badis on the dehydrator trays. Dry them at a low temperature (around 135°F or 57°C) for 8-12 hours, or until they are thoroughly brittle.
Step 5: Storage
Once completely cool and dry, store the badis in a clean, airtight container in a cool, dark place. Label the container with the date. They will keep for several months.
