Sun dried Moong Badi with Amaranthus Greens

Name: Sun dried Moong Badi with Amaranthus Greens
Yield: 25-30 servings
Cuisine: Indian
Ingredients: 1 cup Yellow Lentils or Moong Daal; 1 cup Green Gram or Sabut Hari Moong; 1 tsp Salt or to taste; 2 roughly chopped Green Chillies; 1 inch whole or roughly chopped Ginger; 1 bunch roughly chopped Amaranthus Greens

ZMA @zesty5

#ga24
#cookpadindia
#thotakura
Summers and the Summer vacations that follow are so synonymous to us Indians with regard to a horde of homemade Sun dried recipes ranging right from Kababs to Badi, from Papads to Murukku or Chawal ki Kurdai. From Pickles to Chutneys, the list is never ending.
Every Indian household who has an abundance access to Sunlight has these things spread out in front of their houses if they enough space or on the terraces. But this sight is definitely common. And then these goodies are enjoyed and relished for more than a Year or so. Children also help their mom's do it thus utilising the time in learning something new and loving it every bit too.

These Moong Badi are made using two different Lentils and the Amaranthus Greens. Now these can either be added to the Lentil mix after grinding or before as well. I preferred adding it to the ground mix. It's absolutely one's own choice. Both the ways it's way too flavourful and aromatic. These Badi are used in Curries and Gravies. I shall share a few dishes very soon.

Enjoy No Cooking with Zeen!

ZMA @zesty5

Enjoy No Cooking with Zeen!

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Ingredients

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25-30 servings

1 cupYellow Lentils or Moong Daal
1 cupGreen Gram or Sabut Hari Moong
1 tspSalt or to taste
2roughly chopped Green Chillies
1 inchwhole or roughly chopped Ginger
1 bunchroughly chopped Amaranthus Greens

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Steps

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1

Soak both the moong daals in enough drinking water overnight.
2

Next day, drain water and keep the daals ready. Meanwhile wash and pluck only the leaves from the Amaranthus bunch because the stems are quite hard and aren't used in this. Chop the leaves and keep them handy.
3

Grind both the daals with the rest of the ingredients added except the greens to a smooth paste. Do not add more amount of water. Otherwise the batter or daal paste would be liquidy.
4

Add chopped amaranthus greens to the paste. Mix well and start adding small balls of the daal or badi mix on a plate or a tray. Grease the plates or trays before you proceed. Sun dry these badi or vadi under the direct sunlight for 3-4 days.
5

After done, these can be stored in airtight containers and used for over a Year. Enjoy!

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ZMA @zesty5

on June 01, 2024 08:30

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.