Pahadi Kakdi Urad Daal Badi

• Badi is a traditional preparation of making dry nuggets out of soaked and ground batter of different kinds of lentils/ vegetables. Known as Vadi in most parts of India, this age-old tradition is followed in Uttarakhand where Badi making is very famous in every rural household.

• Pahadi kakdi badi is the ultimate delicacy that every pahadi is proud of. It is made with Black Lentils (UradDaal), Mountain Cucumber (Pahadi Kakdi) and a blend of local spices. Making this Badi Is a Labour intensive process as it takes several days till the final product is ready but it Is worth the effort.

INGREDIENTS:

• Urad Daal, Mountain Cucumber, cumin, asafoetida, black pepper, red chilli powder, coriander powder.

DIRECTIONS TO COOK:

• Heat some oil or ghee in a pan and fry the pahadi badi in it until it turns dark brown in colour and emits a roasted urad daal fragrance.
• Take fried pahadi badi out of the pan and keep aside to cool down.
• Prepare gravy by frying garlic, ginger, onions tomatoes, potatoes and masala of your choice.
• Add roasted pahadi badi to gravy just 5 minutes before it is almost done so that it soaks up the liquid and becomes plump and juicy.
• Your pahadi badi gravy is ready. Garnish it with coriander leaves and serve hot with rice, millet, roti or paratha.