· By ODM Masala
Masoor Badi Curry Recipe: Spiced Lentil Dumpling Sabzi Ready in 30 Minutes
Masoor Badi — sun-dried dumplings made from spiced red lentil paste — are a pantry staple in many Bengali and North Indian kitchens, prized for the deep, savoury crunch they bring to a simple vegetable curry. If you've never cooked with them before, this easy Masoor Badi curry is the perfect place to start, and it comes together in under 30 minutes with ingredients most Indian kitchens already have on hand.
What Is Masoor Badi?
Masoor Badi are small, sun-dried dumplings made by grinding soaked red lentils (masoor dal) into a thick paste, seasoning it with spices, and shaping small mounds that are dried in the sun until firm. Once fried or simmered in a curry, they turn wonderfully crisp on the outside while staying soft and lentil-rich inside. ODM Masoor Masala Badi is handpicked and sun-dried the traditional way, with no preservatives or artificial additives — just pure lentil flavour.
Ingredients You'll Need
- 1 cup ODM Masoor Masala Badi
- 2 medium potatoes, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 2 tbsp mustard oil or cooking oil
- 1 tsp ODM Mix Sabji Masala
- 1/2 tsp ODM Dhaniya Powder
- Salt to taste
- Fresh coriander leaves for garnish
Step-by-Step Masoor Badi Curry Recipe
Start by heating oil in a kadhai and lightly frying the Masoor Badi on medium heat for 2-3 minutes until golden brown and slightly puffed. Remove and set aside — this step locks in their signature crunch and keeps them from turning mushy in the curry.
In the same oil, add the chopped onions and sauté until light golden. Add the ginger-garlic paste and cook for a minute, then add the tomato puree, Mix Sabji Masala, and Dhaniya Powder. Cook this masala on low heat, stirring often, until the oil begins to separate from the sides — this usually takes about 6-8 minutes.
Add the cubed potatoes along with 1.5 cups of water and salt to taste. Cover and simmer until the potatoes are nearly tender, about 10 minutes. Finally, add the fried Masoor Badi back into the curry, mix gently, and simmer for another 5 minutes so the badi soak up the gravy while still holding their shape. Garnish with fresh coriander and serve hot.
Serving Suggestions
| Pair With | Why It Works |
|---|---|
| Steamed rice | The gravy soaks into rice beautifully, balancing the badi's savoury bite |
| Roti or paratha | A dry version (less water) works well as a side for flatbreads |
| Khichdi | Serve alongside a simple khichdi for a comforting weekday meal |
Storage Tips for Masoor Badi
Store uncooked Masoor Badi in an airtight container in a cool, dry place away from direct sunlight and moisture — this keeps them crisp and ready to fry for months. Avoid storing them in humid conditions, as sun-dried dumplings can soften and lose their texture if exposed to damp air. Once cooked, leftover curry keeps well in the refrigerator for up to two days.
Looking to build a well-stocked masala shelf for recipes like this one? Explore the full range of handpicked, preservative-free spices and badis at ODM Masala.