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.
Take a frying pan heat and add oil. Then fry the badi light brown and keep separate.
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.
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.