Priya's Cookbook

Badas:

• 1-cup dhuli moong dal or urad dal
• 600 ml water, ½ tsp. salt
• 1 tsp. cumin seeds
• 2 tsp. ginger, chopped
• Chopped green chilies, coriander leaves
• 250 ml oil

Curd mixture:

• 2 cups thick beaten curd
• 1 tsp. sugar
• ½ tsp. salt
• ¾ tsp. cumin powder
• ½ tsp. black salt
• ½ tsp. white pepper powder

Garnishing:

• Chopped coriander leaves
• A pinch of chili powder
• A pinch of cumin powder
• 4 mint leaves
• 2/3 tbsp. tamarind chutney
• ¼ cup green chutney

• Clean urad or moong dal and soak in water for 2-3 hours. Drain and grind to a fine paste, adding a little water if required.
• Remove from the mixer. Add salt, cumin seeds, ginger and green chilies, green coriander, Mix well.
• Heat oil in a kadhai and deep fry them in the shape of balls, a few at a time. Deep fry till it golden brown. Remove and drain on paper towels.
• Soak the prepared balls in sufficient lukewarm water till they are soft.

For the curd mixture:

• Add sugar, salt, cumin powder, black salt and white pepper powder to the beaten curd. Mix well.
• Remove the badas from water, squeeze out excess water and add to the curd mixture.
• Keep aside for 10 to 15 minutes. Serve chilled.

Serve with Serve chilled, garnished with coriander leaves, chili powder, cumin powder, mint leaves and tamarind chutney.

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