Masala Moong Badi

Masala Moong Badi - Plattershare - Recipes, food stories and food lovers
Moong dal is a soft pulse. Badi is very common in Bengali recipe. Those who doesn't like to eat onion garlic they frequently cook curry with badi. Those who eat nonveg they also cook with badi. It is very easy to digest and gives a roasted flavor.
3.90 from 7 votes
Print Pin
Advertisement
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 100 gm Moong Badi
  • 1 cup Capsicum chopped
  • 2 tsp Ginger Paste
  • 1/2 cup Couscous Paste
  • 2 tsp Green Chillies chopped
  • 1 tsp Turmeric Powder
  • 2 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp red chili powder
  • 2 tsp cashews or paste paste
  • 1/4 cup Tomato Paste
  • 1-2 tsp Salt or as per taste
  • Oil as required
Advertisement

Instructions
 

  • Take a frying pan heat and add oil. Then fry the badi light brown and keep separate.
    Masala Moong Badi - Plattershare - Recipes, food stories and food lovers
  • In the same pan add ginger paste, cumin powder, coriander powder, red chilli powder, chopped green chilli, chopped capsicum, turmeric powder, tomato paste, cashew nuts paste and couscous paste.
    Masala Moong Badi - Plattershare - Recipes, food stories and food lovers
  • Mix well and stir continuously add 1/2 cup water and close the lid for a few minutes. Add fried badi cook again for a few minutes.
    Masala Moong Badi - Plattershare - Recipes, food stories and food lovers
  • Serve with steam rice or chapati.

Recipe Notes

Moong badi is very soft so don’t over cook. 

Please appreciate the author by voting!

3.90 from 7 votes
Advertisement

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

No comments yet

Leave a Reply