Traditional Ash gourd and urad/black gram dal badi

Name: Traditional Ash gourd and urad/black gram dal badi
Total time: 10800 s
Yield: 25,30 badi
Cuisine: Indian
Ingredients: 300 gms urad dal; 250 gms petha or ash gourd; 2 tbsp ginger paste; 6-7 green chillies, finely chopped; 2 tbsp chopped garlic; 1/2 cup coriander leaves, finely chopped; 1/2 tsp coarsely ground black cardamom seeds; 1 tbsp red chilli powder; 1 tbsp black pepper, coarsely ground; 1 tbsp fennel seeds; 12-15 cloves, coarsely ground; 1 tbsp cumin seeds; 1/2 tsp mace powder; 1 pinch nutmeg, freshly grated; 1/2 tsp asafoetida or hing powder; 1/2 tsp cinnamon powder

Supriya Agnihotri Shukla @cook_18404749

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Supriya Agnihotri Shukla @cook_18404749

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Ingredients

About3 hours

25,30 badi

300 gms urad dal
250 gms petha or ash gourd
2 tbsp ginger paste
6-7green chillies, finely chopped
2 tbspchopped garlic
1/2 cup coriander leaves, finely chopped
1/2 tsp coarsely ground black cardamom seeds
1 tbsp red chilli powder
1 tbsp black pepper, coarsely ground
1 tbsp fennel seeds
12-15 cloves, coarsely ground
1 tbsp cumin seeds
1/2 tsp mace powder
1 pinch nutmeg, freshly grated
1/2 tsp asafoetida or hing powder
1/2 tsp cinnamon powder

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Steps

About3 hours

1

Firstly Coarsely grind urad dal in a grinder. Soak in water such that it is 1/2 inch above the dal and leave for a couple of hours. The water is absorbed to make a thick batter.
Now add asafoetida and mix well.
Leave overnight in a warm place to let it rise.
2

Now Clean and grate the ash gourd/ petha and squeeze out the water, Keep aside.
Now Grind garlic,ginger, green chillies and coriander leaves in a grinder.
3

Take a big mixing bowl and add the dal. Add all the other ingredients.
Beat vigorously and mix well. Add water if necessary to make a dropping consistency.
Spread greased paper on trays. Pour out small blobs on the tray.
Leave them in the hot sun to dry.
Store in airtight containers.
4

Now Spread a clean cloth on a clean surface, like a thali in the sun. This amount needs 2 thali. You can use thali lightly greased with oil.
Place small size badi of about 1 inch diameter, like pakoras, onto the cloth.
Leave them in the hot sun, until very dry.now Store in airtight containers.