· By ODM Masala
Moong Badi vs Masoor Badi: What's the Difference and Which One Should You Buy?
If you have grown up in an Indian household — especially in Bihar, Jharkhand, West Bengal, or Uttar Pradesh — Badi (also called Wadi or Vadi) is likely a familiar pantry staple. These dried lentil dumplings are made by grinding soaked lentils, seasoning them with spices, shaping them, and sun-drying until completely dehydrated. But with several varieties on the market, how do you know which Badi to buy? This guide compares Moong Badi and Masoor Badi — two of the most popular varieties.
What Are Moong Badi and Masoor Badi?
Moong Masala Badi is made from ground green or split moong lentils (moong dal), mixed with spices, shaped into small rounds, and sun-dried. Moong is naturally light and easy to digest, giving Moong Badi a milder, slightly earthy flavour.
Masoor Masala Badi is made from ground red lentils (masoor dal) seasoned similarly. Masoor has a naturally deeper, more robust flavour and slightly higher iron content than moong, which translates into a richer taste in the cooked badi.
Key Differences at a Glance
| Feature | Moong Masala Badi | Masoor Masala Badi |
|---|---|---|
| Base lentil | Moong dal (green/split) | Masoor dal (red lentil) |
| Flavour | Mild, light, earthy | Richer, slightly deeper |
| Digestibility | Very easy to digest | Easy to digest |
| Best for | Light gravies, simple sabzis | Richer gravies, winter meals |
| Colour after cooking | Light yellow-golden | Deeper orange-brown |
How to Cook Both Types
The cooking method is the same for both — fry in oil until golden, then add to a spiced onion-tomato masala with water and simmer until soft. The key difference is in timing: Masoor Badi tends to absorb flavour a little faster and can go slightly softer, so watch it in the last few minutes of cooking.
Both work wonderfully as a sabzi on its own, mixed with potatoes, or added to a simple dal for extra protein and texture.
Which One Should You Buy?
- Choose Moong Badi if you prefer a lighter, more delicate flavour and have family members with sensitive digestion.
- Choose Masoor Badi if you love a richer, more robust curry base and want deeper flavour in your gravy.
- Buy both — they are inexpensive pantry staples and each brings something different to the table.
Try ODM Moong Masala Badi and ODM Masoor Masala Badi — made with quality lentils and real spices, no artificial flavours, no fillers, no preservatives. Also check out ODM Chana Badi if you’d like to try the Bengal gram variety for a hearty curry base.