RECIPE

Moong Badi ki Sabji

By My Store Admin Jun 2, 2026 3 min read
Moong Badi ki Sabji

In Marwar, badi is what you reach for when the vegetable basket is empty and dinner is still an hour away. Made from sun-dried moong dal patties, our badi has been crafted the same way for generations — hand-rolled, slow-dried, and made to last. When simmered into a fragrant onion-tomato gravy with mustard oil and a hint of jaggery, it becomes one of the most satisfying things you can serve with hot rotis or steamed rice.

Prep 10 min
Cook 30 min
Serves 4
Level Easy

Ingredients

  • JBBB Moong Badi — 100g (about 1 cup)
  • Mustard oil — 3 tbsp
  • Onions — 2 medium, finely chopped
  • Tomatoes — 3 medium, pureed
  • Ginger-garlic paste — 1 tbsp
  • Green chillies — 2, slit lengthways
  • Cumin seeds — 1 tsp
  • Mustard seeds — 1 tsp
  • Asafoetida (hing) — a generous pinch
  • Curry leaves — 8 to 10
  • Turmeric powder — ½ tsp
  • Red chilli powder — 1 tsp
  • Coriander powder — 1 tsp
  • Garam masala — ½ tsp
  • Jaggery — 1 tsp (the Marwari touch)
  • Salt — to taste
  • Warm water — 2 cups
  • Fresh coriander — 2 tbsp, chopped, for garnish

Method

  1. Heat 1 tablespoon of mustard oil in a heavy-bottomed pan. Add the badi pieces and roast on medium heat until they turn deep golden brown, about 3 to 4 minutes. Remove and soak in warm water for 10 minutes. Drain, then gently squeeze out the excess water.
  2. Heat the remaining oil in the same pan until it just begins to smoke. Lower the heat. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them sputter for 20 seconds.
  3. Add the chopped onions and sauté until deep golden brown. Don't rush this step — it builds the entire base of the gravy.
  4. Stir in the ginger-garlic paste and slit green chillies. Cook for 2 minutes, until the raw smell disappears.
  5. Pour in the tomato puree, then add turmeric, red chilli, coriander powder, and salt. Cook on medium heat until the oil separates from the masala, about 8 to 10 minutes.
  6. Add the soaked badi and mix gently. Pour in 2 cups of warm water, cover, and simmer on low heat for 15 to 20 minutes, until the badi turns tender and the gravy thickens.
  7. Stir in the jaggery and garam masala. Cook for 2 more minutes for the flavours to settle.
  8. Garnish with fresh coriander. Serve hot.

Notes & Tips

  • Don't oversoak the badi — 10 minutes is enough. Any longer and they lose their bite.
  • The jaggery isn't optional. That tiny bit of sweetness is what makes Marwari gravies sing.
  • Mustard oil makes a real difference here. If you don't have it, use ghee — never refined oil.
  • Leftovers taste even better the next day. The badi soaks up every bit of the gravy.

Best eaten with hot phulkas straight off the tava, a side of cucumber raita, and a pickle of your choice. Steamed rice works just as well.