Want to cook moong dal differently? Looking for a yummy gravy that doesn't require tomatoes? Searching for a dish that is easy yet impressive? Then we have the perfect recipe for you: Moong Dal Badi Ki Sabzi. This dish doesn't require any tomatoes but still has that slight sour hint that makes it delicious. This gravy can be relished with rotis, paratha, rice, or puris. Wholesome and flavorful, it might just become a staple meal in your household. This unique recipe was shared by vlogger Parul Gupta on her YouTube channel 'Cook With Parul.' Find out more below.
Also Read: 10 Easy And Yummy Green Moong Dal Recipes
What Is Moong Dal Badi Ki Sabzi?
You might have heard of moong dal badis before - they are also sometimes called mangodi or badiya. They are especially popular in Rajasthan. These vadi-like delicacies are made using either split or whole green moong dal (mung beans). In the dish discussed below, whole (sabut) green moong badis are submerged in an aromatic curd-infused gravy. The badis are steamed, not fried - making them a healthier option than most kofta gravies. This dish is high in protein because the base as well as badis contain the goodness of green moong. It is also filled with nutrients due to the use of various spices and other fresh ingredients like onions, chillies, coriander, etc.
Also Read: Tired Of Eating Dal? Try These 5 Unique Moong Dal-Based Recipes
How To Make Sabut Moong Dal Badi Ki Sabzi | No-Tomato Recipe For Mangodi Ki Sabzi
- Wash, soak, and drain the whole green moong dal (sabut) for a few hours. Transfer to a mixer.
- Grind the dal along with green chillies, ginger, and some water to make a coarse paste. Keep around a quarter of the paste mixture in the grinder. Remove the rest into a bowl.
- To the bowl, add red chilli powder, turmeric powder, asafoetida, salt, and besan. Use a whisk to mix all the ingredients well.
- To the paste in the grinder, add more green chillies, ginger, garlic cloves, chopped onions, and coriander. Add whole spices like cloves, cardamom, peppercorns, and others. Add in some water and grind again to form a smoother, more runny paste.
- Heat oil in a kadhai and add cumin seeds. Next, pour in the prepared paste from the mixer. Stir for a few minutes.
- Next, mix in red chillies and more masala powders. Lower the heat and add curds. Stir, and then add some water. Combine well.
- Place a horizontal strainer or a steamer plate on top of the kadhai. Take small portions of the spiced paste (kept earlier in the bowl) and place these badis on top of the strainer.
- Cover the vessel and allow the steam to cook the badis. Later, add the badis to the gravy, along with more water, salt, garam masala, and kasoori methi.
- Cover the kadhai and allow the dish to cook for some more time. Garnish with coriander leaves and serve hot.
Watch the complete recipe video below:
Try making this dish for your next meal. You are sure to savour its wonderful flavour and texture!
About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.