Breakfast recipe from the state of Uttrakhand made using lentils, flavored with ginger, chilies, garlic, fresh coriander and garam masala, a very simple badeel recipe which is finished by deep-frying and served with tangy and hot green chutney is badeel. It is a very easy recipe just that the lentils take time to cook. As such badeel is deep-fried. I did not fry it. I served its steamed version which was hot and soft. You can even pan fry or shallow it in little oil instead of deep-frying. Badeel can be prepared for breakfast or tea time and served with any green chutney of your choice.
Badeel is a lentil-based recipe. It doesn’t call for many ingredients. All that is generally available in an Indian pantry and refrigerator is used to make badeel. Following are all the ingredients required to make badeel:
Lentils: I have used masoor dal to make badeel. Chana dal can also be used. Masoor dal has a typical taste. If you like it, use masoor dal otherwise go for chana dal. My kids did not like it when I made it with masoor dal. However, when I made it with chana dal, it was loved by all.
Ginger, garlic, chilies, and coriander: A paste is prepared using these ingredients. It adds lots of flavors to the dish.
Spices: Salt to taste and garam masala powder are the ingredients I have used. Heeng/asafoetida is a must. No Kumaoni food is complete without heeng. You can also use other spices like red chili powder, turmeric powder, coriander powder, etc. to flavor badeel.
Ghee: The mixture of badeel is cooked in ghee. Further, I have not fried badeel. The steamed version tastes good. However, you can pan-fry, shallow fry or deep fry badeel. Authentic way is deep frying.
While making badeel I was thinking about pachole, very delicious snack recipe made using corn from the state of Himachal Pradesh. Fara from Uttar Pradesh is another interesting and healthy breakfast recipe. You might also like our collection for Indian Breakfast Recipes.
Serve it hot with green chutney for breakfast.
1.This recipe serves 4-5 persons.
2.In a grinder jar add a handful of chopped coriander leaves, 2 chopped green chilies, 5-6 garlic cloves, salt and little water.
3.Make a paste.
4.Now add 1 cup of soaked masoor dal in the grinder jar.
5.Make a paste. Add in salt and water as much required to make the paste. Very smooth paste is not required.
6.Heat a cooking pan and add 1 tbsp of ghee. Once the oil heats up add 1 pinch of asafoetida. Add in the coriander, chili etc paste. Cook for a minute.
7.Next add in the paste of dal.
8.Also add in a handful of chopped coriander leaves and 1/2 tsp garam masala powder.
9.Continue to cook till the dal comes together. It will form a big lump. This will take some time, 15-20 minutes or so.
10.Thereafter transfer to a greased plate. Spread using a greased spatula.
11.Let it cool down. And then cut into desired shape. This was not the shape desired by me; I am not at all good at cutting diamond shape. You can cut into squares or so, however, traditionally badeel have diamond shape.
12.Serve warm. Bon appétit!
PREP TIME 10 minutes + 4-6 hours soaking time
COOK TIME 30 minutes
TOTAL TIME 40 minutes + 6 hours passive time
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