Garhwali Kheera Raita with Bhang
A winter Garhwali curry made with sun-dried urad dal dumplings (badi), prepared months in advance and simmered into a warming onion-tomato gravy.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 10 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 190 kcal
Instructions
- 1
Heat 1 tablespoon of mustard oil in a pan. Fry the badi (lentil nuggets) until golden brown on all sides, then set aside.
- 2
In a heavy pot, heat the remaining mustard oil until it smokes lightly. Turn down the heat.
- 3
Add cumin seeds and let them sizzle.
- 4
Add garlic and ginger. Fry until they smell fragrant.
- 5
Add the onion. Cook until golden brown.
- 6
Stir in tomato, turmeric and red chilli powder. Cook until the tomato softens into a paste.
- 7
Add the fried badi. Toss well to coat in the masala (spice mix).
- 8
Pour in water and bring to a simmer.
- 9
Cover and cook on low heat for 15–20 minutes. Cook until the badi soften and soak up the gravy.
- 10
Season with salt and garnish with coriander leaves. Serve hot with rice.
Chef's tips
Frying the badi lightly first helps them keep their shape in the gravy. Simmer gently with the lid on so they soften fully without falling apart.
Ingredient substitutions
- sun-dried badi → store-bought urad dal badi
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the initial frying step, leaving the badi too soft and crumbly
- •Not simmering long enough, leaving the centre of the badi hard
Serving suggestions
Cooked Garhwali Kheera Raita with Bhang?
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