Freshly made urad dal paste shaped into small dumplings and sun-dried for preservation — the traditional preserved protein ingredient of Jharkhand made in summer.
Ingredients
2 cups split white urad dal — soaked overnight
2 green chillies — roughly chopped
1/2 inch ginger
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/4 tsp black pepper
Salt to taste
Minimal water — 2 tbsp maximum for grinding
Method
Drain soaked urad dal completely. Grind with green chillies, ginger and 2 tbsp water to a smooth very thick paste.
Add asafoetida, cumin seeds, black pepper and salt. Mix thoroughly.
Beat the paste vigorously with a spoon for 5 minutes — this incorporates air and makes the badi lighter when fried.
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.
Sun-dry in strong direct sunlight for 3 to 4 days until completely dry and hard. Turn once daily.
In the absence of strong sun: dry in an oven at 60°C for 4 to 5 hours with the door slightly ajar.