Papad and badiyan are the integral part of pantry in every household in Marwar During winter season when fresh crop of moong arrives badiyan are prepared in lots and are stored till next crop. Badiyan are prepared by making the paste of soaked moong dal .with spices and then either with the help of a jara or with hands are dropped on a sheet in sun .When dried then can be stored.badiyan sabzi can be made with different combinations like badiyan with reddish ,spinach,mogari that is reddish beans,methi or potato.In many regions of northern India badiyan are made but from different dal and spices and of different size .But the theme is same as to store dal.
in a different form and taste.
Today I will make a sabzi of badiyan with potato and methi.
Ingredients required
1/2 cup badiyan
2 potatoes medium sized peeled and diced in 1/2 " cubes
2 tomatoes chopped
1/2 cup fresh methi leaves washed and chopped
4 table spoon oil or ghee
1 tab spoon of coriander powder
1 tab spoon of red chilli powder
1 teaspoon of turmeric powder
salt to taste, a pinch of hing
chopped fresh coriander,ginger,green chillies.
Break badiyan by crushing .Put whole badiyan in a plastic bag and roll a rolling pin or grinding stone over it.In a thick bottom or nonstick pan put ghee and put badiyan start stirring within 2 minutes badiyan will get roasted and there will be a good aroma.Add potatoes along with all spices and stir .add 2 cups of water and cover .Let it simmer for 5 minutes. Check if badiyan and potatoes are tender then add tomatoes and methi leaves.Let it cook for another 5 minutes .Remove from the burner .Add ginger and chilliesGarnish with chopped coriander and serve with roti or rice or paratha.
Tips :- 1 If fresh methi leaves are not available then kasoori methi can be used.Kasoori methi isavailable
in Indian store.
2 Indian stores are selling ready made badiyan .
3 Easily breakable badiyan are better as it is easy to cook also and tastes better.
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