Badi (Dried Urad Dal Dumplings)
太陽が旨味を凝縮！カレーに肉のような噛み応えを加える豆の干物
Description
Preserved food of crushed Urad Dal (black gram) kneaded with spices, shaped into small dumplings, and sun-dried. Simmering in curries yields Dashi (umami).
Classification: For Maniacs,Dried Food,Chunk of Umami
Shops selling Badi (Dried Urad Dal Dumplings)
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How to use
Ingredients
- Urad Dal flour
- Cumin
- Red chilies
- Salt
Instructions
- Briefly fry rock-hard dried Badi in a slightly oiled pan until golden to release savoriness.
- Toss fried Badi into the pot when simmering potato or eggplant curries (Sabzi).
- Badi puffs soft absorbing moisture, dissolving bean/spice umami into the roux, enjoyed for meat-like bite.
Learn more Substitutes, pairings, tips
Key spices
Cumin、Red chilies
Substitutes at Japanese supermarkets
Koya tofu or dried apple (different texture but as preserved food absorbing dashi)
Pairing
Aloo Badi (Potato and Badi curry)
Trivia
[Hardcore] Also called 'Wadi'. In regions with many vegetarians, a super-important ingredient serving as protein preservation and 'Dashi'. Infinite variations exist, like mixing winter melon (Petha) into giant dumplings depending on the region.
Eating tips & etiquette
[Unique Usage] When feeling a simple veg-only curry lacks something, tossing in a few Badis instantly adds deep richness and 'joy of chewing'!
Allergen
Soy (from beans)