Badil is a popular recipe of the people of Uttaranchal. It is in fact a special preparation of a mixture of arhar, moong and chana daal. It is recommended to cook dal in a iron pan for increasing its nutritious value. It will taste delicious when served with bhang seed chutney or til chutney. It cab be taken as a starter. Follow the method of preparation with the ingredients mentioned and you can cook a tasty badil at home.
- Horse gram (Kala chana) whole: 1 cup
- Mix of Arhar, moong, and chana daals: 2 cups
- Garlic: 10 cloves
- Ginger: 2 cm. Piece
- Green chillies: 3-4
- Ajwain: 1 tsp
- Cumin seeds: 1 tsp
- Black pepper: 4-5
- Cinnamon: A 1.27 cm piece
- Clove: 4-5
- Asafoetida: A pinch
- Dry coriander powder: 1/2 tsp
- Turmeric powder: 1/2 tsp
- Red chillies powder: 1/2 tsp
- Oil or Ghee: 1/2 cup
- Salt: 3 tsp or according to the taste
- Water: 2 cups
- On average flame put the pan, add 1 teaspoon of oil and when it is hot, put a tarka of heeng (asafoetida) and ajwain.
- To the prepared tarka, add 2 cups of water and salt according to the taste. Next, add mixture of all the pulses to the boiling water. Cover cook it for at least ten minutes on a moderate flame. You can add more water if it is dried up.
- When all these is over, crush and grind the mixture of pulses (daal) with a ladle. Do this till the mixture becomes non-sticky to the ladle.
- Then pour the mixture in a thali that is applied with a thin layer of oil. Spread the daal uniformly and leave it to cool. It will solidify after cooling. Cut the mixture into small cakes. It is known as badil.
- Take a steel tawa, fry the badil in it with oil. Garnish the preparation with coriander leaves and grated coconut. To add taste serve with sweet and sour chutney.