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
  1. On average flame put the pan, add 1 teaspoon of oil and when it is hot, put a tarka of heeng (asafoetida) and ajwain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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