Jharkhand Badi Chokkha Dried Lentil Dumpling Roasted Mash

Method

1. 1

   What are badi: Badi are small, hard, dried dumplings made from ground urad dal (black lentil) that are sun-dried until completely dehydrated. They are used in many Eastern Indian cuisines as a flavouring ingredient. They have a distinctive sour, fermented flavour that adds depth to any dish. Find them in the lentil section at Indian stores.

2. 2

   Dry roast the badi: Heat a dry pan on medium heat. Add the badi and roast while stirring for 3 to 4 minutes until they turn golden brown and smell nutty. Be careful not to burn them. Remove and set aside.

3. 3

   Roast the vegetables for chokha: Place the tomatoes, unpeeled garlic cloves and green chillies directly on a medium gas flame using tongs. Roast, turning every minute, until charred on the outside — about 5 to 7 minutes for tomatoes, 3 to 4 minutes for garlic and chillies.

4. 4

   Peel roasted vegetables: Let cool slightly. Peel the charred skin off the tomatoes and squeeze the garlic out of their skins. Roughly chop the roasted chillies.

5. 5

   Mash vegetables: In a bowl, mash the roasted tomatoes, garlic and chillies together. Add the 2 boiled peeled potatoes and mash together roughly — keep some texture.

6. 6

   Add mustard oil: Add 1 tbsp mustard oil to the mash. This raw mustard oil is essential — it gives the chokkha its characteristic sharp, pungent flavour. Stir well.

7. 7

   Season: Add salt and fresh coriander. Mix.

8. 8

   Make the badi preparation: In a separate pan heat 1 tsp oil. Add 1/2 tsp cumin seeds. Add grated ginger and the roasted badi. Add 1/4 tsp turmeric and salt. Stir fry for 2 minutes until the badi are heated through.

9. 9

   Combine: Add the smoky vegetable mash to the badi pan. Mix gently. Cook together for 3 minutes on low heat.

10. 10

    Serve: Serve alongside steamed rice as the main accompaniment.