Kadhi Badi

Ingredients

• 1 cup split Bengal gram (chana dal), soaked for 30 minutes and drained
• Salt to taste
• 6 tablespoons gram flour (besan)
• 2 green chillies, chopped
• 3 tablespoons oil + for deep frying
• 1½ cups yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon dried mango powder (amchur)
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon fenugreek seeds (methi dana)
• 2 teaspoons dried fenugreek leaves (kasurimethi)
• 3 dried red chillies, broken
• 2-3 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Jeera rice to serve

Method

1. To make badi, put split Bengal gram into a grinder jar, ad d 3½ tablespoons water and grind to a coarse paste.
2. Transfer the paste into a bowl, add salt, 4 tablespoons gram flour and green chillies and beat well for 10 minutes.
3. Heat sufficient oil in a kadai. Drop small portions of the mixture into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper and set aside.
4. Take yogurt in a bowl, add 2 tablespoons gram flour, turmeric powder, coriander powder, red chilli powder, cumin powder and dried mango powder and whisk well.
5. Add 3 cups water and mix well to make a mixture without any lumps.
6. Heat 3 tablespoons oil in a deep non-stick pan, add mustard seeds and once they start to splutter, add cumin seeds, fenugreek seeds, dried fenugreek leaves and dried red chillies, mix and sauté for 30 seconds.
7. Add yogurt mixture, mix and cook on medium heat for 15-20 minutes.
8. Add salt and the fried badis and cook for 5-6 minutes.
9. Add coriander leaves and mix well.
10. Transfer into a serving bowl, garnish with coriander sprig and serve hot with jeera rice.