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.
FAQ
Q: Can I make this Sabji Badi Tarkari vegan
A: Yes, you can easily make this recipe vegan. Replace the ghee or butter with a neutral oil like avocado or refined coconut oil. For the half-and-half, substitute with an equal amount of full-fat coconut milk or cashew cream to achieve a similar rich and creamy sauce.
Q: What can I use if I can’t find moong dal badi
A: If you can’t find moong dal badi (lentil nuggets), you can substitute them with pan-fried paneer cubes, firm tofu, or rehydrated soy chunks. Fry your chosen substitute until golden brown before proceeding with the recipe for a similar texture and protein boost.
Q: How do I store leftover mixed vegetable curry
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The badis will soften over time, but the flavors will meld and become even more delicious. Reheat gently on the stovetop. Freezing is not recommended as the dairy-based sauce may separate when thawed.
Q: Is this vegetarian curry a good source of protein
A: This curry provides plant-based protein primarily from the moong dal badis, which are made from lentils. While it’s a comforting and nutritious meal, you can easily increase the protein by adding a cup of chickpeas or some pan-fried paneer along with the other vegetables.
