It is hard to translate the word badi , as there is no counterpart to the badi or ground dal cake in American or Continental cuisine. Selected legumes (dals ) are soaked, drained and ground into either mild or highly seasoned paste. This is dropped on the drying trays in small mounds ½ inch–1½ inches (1.5–4 cm) in diameter and dehydrated into brittle cakes that can then be stored in airtight containers for up to 8 months if refrigerated. At a moment’s notice badis can be fried into reddish-brown, crunchy and ever-so-tasty ingredients for rice dishes, vegetable dishes, soups and liquid dals . Ready-made badis are available from well-stocked Indian grocery stores, but if you have some warm sunshiny weather or a food dehydrator and a little time, you can make them at home. In this dish, the finely chopped green beans and small dried dal -cake bits add a delightful texture to the savory rice pilaf. For a light lunch, serve with a cool yogurt salad such as Chopped Spinach in Smooth Yogurt or Tomatoes in Smooth Yogurt , with chilled sparkling grape or apple juice.
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 25–35 minutes
Serves: 5 or 6
• 1 cup (95 g) basmati or other long-grain white rice
• 3 tablespoons (45 ml) ghee or vegetable oil
• ½ cup (45 g) moong dal badis , broken into pea-sized bits
• 1¼ teaspoons (6 ml) cumin seeds
• ½ teaspoon (2 ml) black mustard seeds
• 6 ounces (170 g) (about 1 cup/240 ml) fresh green beans, trimmed and cut into ¼-inch (6 mm) pieces
• 1¾–2¼ cups (420–530 ml) water
• ¾–1 teaspoon (3–5 ml) salt
• ½ teaspoon (2 ml) turmeric
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander
1. If basmati rice is used, clean, wash, soak and drain as explained on this blog .
2. Heat the ghee or oil in a heavy 1½-quart/liter nonstick saucepan over moderate heat until it is hot but not smoking. Drop in the dal badi bits. Stir-fry for 30–45 seconds or until they are nut-brown. Remove with a slotted spoon and set aside.
3. Add the cumin and black mustard seeds and fry until the mustard seeds turn gray and sputter and pop. Stir in the green beans and rice and sauté for 3–4 minutes, partially cooking the beans and fully coating the rice.
4. Add the fried dal bits and the remaining ingredients. Rapidly bring the liquid to a full boil. Reduce the heat to very low, cover with a tight-fitting lid and gently simmer without stirring for 20–25 minutes or until the rice is tender and fluffy and the water is completely absorbed. Remove from the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Fluff with a fork and serve piping-hot .
