· By ODM Masala
Masoor Badi in English: What It Is & 5 Ways to Cook It
Quick answer: Masoor badi in English is a spiced red lentil dumpling: small nuggets made from ground masoor dal and spices, then sun-dried until hard. You fry them lightly and cook them into sabzi, dal or pulao, where they soak up gravy and add a chewy, savoury bite.
If you grew up in Bihar, Jharkhand, Bengal or eastern UP, a packet of badi was probably always in the kitchen. If you didn't, the name can be confusing. Here is what masoor badi actually is, how it differs from other badis, and five easy ways to cook it at home.
Also known as: masoor wadi, masoor dal vadi, masoor bori (Bengali), red lentil wadi, and in English, sun-dried spiced red lentil dumplings.
What is masoor badi in English?
Masoor is the Hindi name for red lentils, and badi (or wadi) means a sun-dried dumpling. Put together, masoor badi means spiced red lentil dumplings. The dal is soaked, ground into a thick paste, mixed with spices, shaped by hand into small mounds and dried in the sun until fully hard.
That drying is what makes badi such a handy pantry item. It keeps for months in a dry jar, and a handful turns a plain aloo or lauki sabzi into something more filling. ODM Masoor Masala Badi is made this traditional way: hand-shaped, sun-dried and free from preservatives.
How is masoor badi different from moong and urad badi?
All badis follow the same idea, but the dal changes the taste and texture. Here is a simple home-kitchen comparison:
| Badi | Made from | Texture after cooking | Best for |
|---|---|---|---|
| Masoor badi | Red lentils (masoor dal) | Soft yet chewy, holds gravy well | Aloo sabzi, dal, mixed veg |
| Moong badi | Moong dal | Lighter and softer | Light everyday curries |
| Kalai (urad) badi | Urad dal | Richer, firmer bite | Thick gravies, palak badi |
| Chana badi | Chana dal | Firm and nutty | Spicy masala sabzi |
If you want something lighter, try moong masala badi. For the full side-by-side, read our guide on moong badi vs masoor badi.
How do you prepare masoor badi before cooking?
Badi is hard straight from the packet, so it needs one quick step first:
- Break if large: snap bigger pieces in half so they cook evenly.
- Roast gently: heat 1 to 2 teaspoons of oil or ghee and fry the badi on low flame for 2 to 3 minutes, stirring, until it turns a shade darker and smells nutty. High heat burns the outside and leaves the inside hard.
- Cook in liquid: add the roasted badi to your gravy or dal and simmer for 10 to 15 minutes, until it softens right through.
Some cooks soak the fried badi in warm water for 10 minutes before adding it, which makes it softer. These timings are rough home guides; check one piece before serving. We cover this step in detail in how to fry, soak and cook masala badi.
5 easy ways to cook masoor badi
- Aloo masoor badi sabzi: the classic. Temper whole jeera, cook onion, tomato and spices, add potato and roasted badi, then simmer with water. Our step-by-step masoor badi curry recipe walks you through it.
- Badi in dal: drop a handful of roasted badi into plain arhar or masoor dal for the last 10 minutes. It makes simple dal-chawal feel like a full meal.
- Lauki or turai with badi: mild vegetables that kids often refuse become more interesting with chewy, spiced badi pieces.
- Badi pulao: roast the badi with whole spices, then add soaked rice and water. The badi softens with the rice and seasons it from inside.
- Dry badi bhujia: roast the badi, crush it lightly, and toss with onion, green chilli and a little salt for a quick side with roti.
How should you store masoor badi?
Keep badi in an airtight jar in a cool, dry place, away from the stove. Always use a dry spoon or hand, since moisture is the main enemy of sun-dried foods. If the badi ever smells musty or shows white spots, throw it out. Kept well, a packet usually lasts several months, but this is a rough home guide, so check the pack date.
At ODM, our badi is hand-shaped and sun-dried in small batches, with no artificial colours, no fillers and no preservatives. If you are curious about what it adds to a meal, see our post on masoor badi benefits.
FAQ
What is masoor badi called in English?
Masoor badi is called spiced red lentil dumplings or red lentil wadi in English. It is made from ground masoor dal and spices, shaped by hand and dried in the sun.
Do I need to fry masoor badi before cooking?
Yes, a light roast in a little oil on low flame is best. It brings out the nutty flavour and helps the badi soften evenly when you simmer it in gravy or dal.
Why is my badi still hard after cooking?
It usually needs more time in liquid, or it was fried on very high heat. Simmer it a few minutes longer with enough water, or soak the roasted badi in warm water for 10 minutes before adding it.
Ready to try it? A packet of ODM Masoor Masala Badi turns tonight's aloo sabzi into a hearty, homestyle meal.