Jharkhand Urad Dal Badi Homemade Sun Dried Preserved Protein

Method

1. 1

   Drain soaked urad dal completely. Grind with green chillies, ginger and 2 tbsp water to a smooth very thick paste.

2. 2

   Add asafoetida, cumin seeds, black pepper and salt. Mix thoroughly.

3. 3

   Beat the paste vigorously with a spoon for 5 minutes — this incorporates air and makes the badi lighter when fried.

4. 4

   On a clean flat surface shape the paste into small dumplings: pipe into small mounds, or roll small balls 2 cm diameter using wet hands.

5. 5

   Sun-dry in strong direct sunlight for 3 to 4 days until completely dry and hard. Turn once daily.

6. 6

   In the absence of strong sun: dry in an oven at 60°C for 4 to 5 hours with the door slightly ajar.

7. 7

   Store in an airtight container for 3 to 6 months.

8. 8

   Use in badi sabzi or add to curries.