CLUSTER BEANS AND SPLIT GREEN GRAM BADI CURRY
Hello friends. Welcome to my corner again. Summer has come bringing in lots of heat and a different kind of experience from that of winters. In this season we want to go for refreshing cool drinks, snacks like chat, panipuri, and curries with that tasty tangy and unique effect. So today’s recipe which I am going to share is one which has a unique taste and is even healthier. I like to make my ‘badi-special recipes‘ in the summer season only. And I hope you will also like it. It’s an age-old preparation but a new concept for some of us. So do try it in your cozy cooking corners and let me know how it turned out. The recipe is as follows—-
Ingredients:-For the moong dal badis also known as Mangodi—
- Split Green Gram or Moong Dal – 500 gms
- Asafoetida – 1/2 tsp
- Cumin – 1 tsp
- Green Chillies – 2
- Garam Masala – 1 tsp
- Ginger Paste – 1 tsp
For the gravy:-
- Cluster Beans – 250 gms
- Moong Dal Badi – 100gms
- Onion – 1 and 1/2
- Asafoetida – A pinch
- Turmeric Powder – 1 tsp
- Red Chilly Powder – 1 tsp
- Coriander-Cumin Powder – 1 tsp each
- Subzi Masala – 1 tsp
- Dry Mango Powder – 1/2 tsp
- Tomato Puree – 1 tbsp
- Gram Flour – 1 tbsp
- Salt – According to taste
- Vegetable Oil – 1 tbsp
- cumin – 1 tsp
- Freshly Chopped Coriander – Optional
To make the moong dal badis, soak the dal for three hours. Then grind it coarsely with green chilly adding little water. After grinding, mix in all the above-given ingredients and make small balls on a plastic mat and put it in strong sunlight to dry. It should be preferably made in summers when there is intense sunlight. When the badis are dried store it in odorless jars and you can use it for six months. You can add it in any curry you make to get that extra taste.
Now, wash, chop and blanch the cluster beans. In a pan roast the moong dal badis and keep aside. Chop the onion. In a kadhai add oil and cumin. Then add the chopped onions and asafoetida. Fry for three-four minutes.
Now add salt, turmeric powder, red chilly powder, coriander-cumin powder, sabzi masala, dry mango powder and fry for two minutes. Next, add the gram flour and fry again for one minute. Now add the tomato puree and fry again finally before adding water for the gravy.
Now drop in the badis in the kadhai and let the gravy simmer for five minutes. When the badis are softer, add in the cluster beans and cook everything again for two minutes.
Our Cluster Beans and Moong Dal Badi Curry is done. You can garnish it with chopped coriander but it is optional.
Serve the curry with phulkas, dal, and some homemade curd.
Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!