If you’ve ever stood in the spice aisle wondering what to do with those dried lentil nuggets, this recipe is your delicious answer! Today, we’re making Sabji Badi Tarkari, a ridiculously comforting mixed vegetable curry that completely transformed how I look at squash. This isn’t just any curry; it’s a special blend from two Delhi kitchens—a mother and daughter’s authentic take—that I’ve tweaked slightly to use accessible veggies like zucchini and pattypan squash. It’s all about those crunchy, flavor-packed fried badis soaking up a rich, creamy sauce. Trust me, it’s zesty, succulent, and feels like a warm hug in a bowl.
Ingredients
• 2 tbsp / 1 oz / 28 g Ghee or unsalted butter
• 0.5 cup / 1.6 oz / 45 g Dried moong dal badi OR 1.5 plum-sized urad dal badi, cracked
• 5 Small zucchini approx. 0.75 lb / 340 g, peeled and cut into 0.5 inch / 1.5 cm dice
• 4 Small pattypan squash approx. 0.75 lb / 340 g, peeled and cut into 0.5 inch / 1.5 cm dice
• 2 Hot green chilies or adjust to taste
• 0.5 cup / approx. 2.5 oz / 70 g Fresh peas
• 4 Whole cloves
• 0.5 inch / 1.5 cm Piece of cinnamon stick
• 2 tbsp Chopped fresh mint
• 4 tbsp Coarsely chopped fresh coriander
• 0.66 cup / 5.4 fl oz / 160 ml Half-and-half
• 1 tsp / 0.2 oz / 6 g Salt
Instructions
1. Heat the 2 tbsp of ghee or butter in a heavy 3 quart / approx. 2.8 liter nonstick saucepan over moderate heat. When it is warm, add the badis and stir-fry until golden brown.
2. Add the remaining , except the salt. Turn the heat down to low, cover, and cook for about 30 minutes or until the half-and-half has reduced and been absorbed into the vegetables.
3. Stir gently, turning the vegetables occasionally to keep them from sticking.
4. During the last 10 minutes of cooking, before serving, remove the whole green chilies and fold in the 1 tsp of salt.
Nutritional Information
• Nutrition per Serving (based on 6 servings)
• Calories: 126 kcal
• Total Fat: 7g
• Saturated Fat: 4.1g
• Cholesterol: 18mg
• Sodium: 400mg
• Total Carbohydrates: 11.4g
• Protein: 4.6g
Pro Tips
• Resist the urge to salt your veggies early. Adding salt at the very end prevents them from releasing too much water, ensuring the half-and-half reduces into a rich, creamy coating.
• When frying the badis (lentil nuggets), watch them closely. They go from golden brown to burnt very quickly. You want them toasted, not bitter.
• For a mild aromatic heat, leave the green chilies whole. If you prefer a spicier kick, slit the chilies down the middle before adding them to the pot.
• When you add the half-and-half, keep the heat on low. A gentle simmer allows the cream to thicken beautifully without separating or curdling.
