Kanji Bada Recipe - Moong dal dumplings stewed in fermented mustard stock .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal) ( मूंगदाल धुली ) , Salt ( नमक )

Cuisine : Marwari

Course : Snack

Kanji Bada

As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

For more recipes related to Kanji Bada checkout Dal Puri , Ram Laddoo , Teen Dal Ke Dahi Bhalle . You can also find more Snack recipes like Chatpata Fafda, Healthy Pizza, Vegetable Frankies, Besan ki Nankhatai. Or try out these recipes from Marwari Cuisine like Red Pumpkin Ki Launjee, Panchmel Dal, Marwari Kachori, Palak Pakore Ki Chaat.

Kanji Bada Recipe Card

Kanji Bada
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Prep Time : 3-Above

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Kanji Bada

  • Split green gram skinless (dhuli moong dal) soaked 1 1/4 cups

  • Salt to taste

  • Fennel seeds (saunf) coarsely powdered 1 teaspoon

  • Coriander seeds coarsely powdered 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Black peppercorns crushed 10-12

  • Green chilli paste 3-4 teaspoons

  • Fresh coriander leaves 3 tablespoons

  • Oil to deep fry

  • Mustard seeds 2 3/4 tablespoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

Method

Step 1

To make the kanji coarsely grind mustard seeds with red chilli powder and salt. Put the powder in a deep bowl.

Step 2

Add five cups of water. Mix well and set aside to ferment for at least two days. Taste to see if it has turned sour.

Step 3

Once the water turns sour keep it in the refrigerator. Drain moong dal and grind to a fine paste without water.

Step 4

Transfer into a deep bowl. Add salt, fennel seeds, coriander seeds, asafoetida, crushed peppercorns and green chilli paste and whip well with your hand.

Step 5

Add coriander leaves and whip some more. Heat sufficient oil in a kadai.

Step 6

Drop the batter directly into the hot oil with your fingers to form small badas and deep fry till golden. Drain on absorbent paper.

Step 7

Soak the badas in water for about five minutes. Squeeze them to remove extra water and soak them in the kanji water.

Step 8

Cover and keep for at least two hours in the refrigerator. Serve chilled.

How to make Kanji Bada

Step 1

To make the kanji coarsely grind mustard seeds with red chilli powder and salt. Put the powder in a deep bowl.

Step 2

Add five cups of water. Mix well and set aside to ferment for at least two days. Taste to see if it has turned sour.

Step 3

Once the water turns sour keep it in the refrigerator. Drain moong dal and grind to a fine paste without water.

Step 4

Transfer into a deep bowl. Add salt, fennel seeds, coriander seeds, asafoetida, crushed peppercorns and green chilli paste and whip well with your hand.

Step 5

Add coriander leaves and whip some more. Heat sufficient oil in a kadai.

Step 6

Drop the batter directly into the hot oil with your fingers to form small badas and deep fry till golden. Drain on absorbent paper.

Step 7

Soak the badas in water for about five minutes. Squeeze them to remove extra water and soak them in the kanji water.

Step 8

Cover and keep for at least two hours in the refrigerator. Serve chilled.

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