Kashmiri Wadi (Badi) Curry

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Wadi Curry, Kashmiri Badi CurryI love wadi after I discovered them last year. These are sun dried lentils available in Indian markets. There are usually three varieties –  Moong Wadi (made from mung beans), Chana Wadi (made from chickpeas) and Punjabi Wadi ( a spiced version made from mung beans or white lentils, urad dal). The Punjabi wadi is the most flavorful and my favorite. Since I signed up to do all four weeks of CC (Cookbook Cooking), I was browsing through one of my cookbooks and found a recipe utilizing wadi. Now you know I had to try it.

Julie Sahni’s Classic Indian Vegetarian & Grain Cooking also included the recipe for making the badian at home. Although usually sun dried, the book also includes the methodology for doing it in the oven which still involves a 2-3 day process. But why go through all that trouble when the Indian supermarket has all the varieties of badian available for purchase?

Kashmiri Wadi Curry

Prep Time: 10 minutes
Cook Time: 1 hr. 15 minutes (includes 15 minutes resting time)
Serves 4

Ingredients:

  • 1 cup Punjabi wadi
  • 4 tablespoons mustard oil
  • 1 cup thinly sliced onion
  • 1 1/2 tablespoons grated ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup finely chopped fenugreek leaves (methi)
  • 2 chopped tomatoes
  • 1 potato, peeled and cut into thick slices
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 6 curry leaves

Break up wadi into small pieces. Heat mustard oil in a large skillet or wok. Add wadi and fry until they are browned, about 2 minutes. Remove with a slotted spoon and set aside.

In the same skillet, add onion and ginger. Fry on low heat for about 10 minutes, until golden. Add cumin, coriander, turmeric and cayenne. Mix to combine. Add fenugreek and tomatoes. Mix well and cook for about 10 minutes, until tomatoes are very soft and mushy.

Add wadi, potatoes and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30 minutes. At this point, most of the water will have evaporated.

Add remaining water and cilantro. Stir to combine. Let it rest for 15 minutes.

Add salt and curry leaves. Stir to combine. Leave for 5 minutes for the curry leaves to infuse.

wadi -edit

Reheat for 5 minutes.

Badiyan Curry -edit

Kashmiri Wadi Curry, Badi Curry
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Kashmiri Badi (Wadi) Curry

Prep Time10 mins
Cook Time1 hr 15 mins

Ingredients

  • 1 cup Punjabi wadi
  • 4 tablespoons mustard oil
  • 1 cup thinly sliced onion
  • 1 1/2 tablespoons grated ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup finely chopped fenugreek leaves methi
  • 2 chopped tomatoes
  • 1 potato peeled and cut into thick slices
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 6 curry leaves

Instructions

  • Break up wadi into small pieces. Heat mustard oil in a large skillet or wok. Add wadi and fry until they are browned, about 2 minutes. Remove with a slotted spoon and set aside.
  • In the same skillet, add onion and ginger. Fry on low heat for about 10 minutes, until golden. Add cumin, coriander, turmeric and cayenne. Mix to combine. Add fenugreek and tomatoes. Mix well and cook for about 10 minutes, until tomatoes are very soft and mushy.
  • Add wadi, potatoes and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30 minutes. At this point, most of the water will have evaporated.
  • Add remaining water and cilantro. Stir to combine. Let it rest for 15 minutes.
  • Add salt and curry leaves. Stir to combine. Leave for 5 minutes for the curry leaves to infuse. Reheat for 5 minutes.

Notes

includes 15 minutes of resting time
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Although it’s more traditional to eat with paratha or rice, I served it with some quinoa.

Kashmiri Wadi Curry -edit

Sometimes, it’s difficult to introduce new foods to kids…sometimes all it takes is putting something pretty on the plate to get them to try it…like these watermelon radish slices.

Kashmiri Wadi Curry, Badi Curry

CCC Logo..linking to Cookbook Cooking Challenge

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Alka

    In our home in Odisha , every household makes these Badis in advance to be used in future. We make lot of spicy dishes dishes with them and your dish definitely reminds me of home.

  2. [email protected]

    What an attractively presented dish, Mireille. I”m not sure I have noticed sun-dried lentils but they sound good so I will be on the look out and add them to my pantry supplies. the flavours profile of this dish is just wonderful. Very comforting and nourishing as well as tasty-sounding. 🙂

    • Chef Mireille

      Depending on what part of India the owners of your local market are from, they might also be called mangodi. Check out your local Indian supermarket. I guarantee you will love them!

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