· By ODM Masala
Palak Badi Recipe: Spinach & Urad Badi Sabzi in 30 Minutes
Quick answer: Palak badi is a home-style sabzi made by frying sun-dried urad dal badi until golden, then simmering them with chopped spinach, onion, tomato and everyday spices. It takes about 30 minutes, and the badi soak up the spinach masala to turn soft and chewy, so the dish tastes far richer than plain palak.
Winter is the season for leafy greens, and in many eastern Indian kitchens a handful of badi is what turns a simple pot of spinach into a proper main dish. This recipe uses ODM Kalai Masala Badi, the spiced urad dal dumplings that are hand-shaped and sun-dried the traditional way.
Also known as: palak bari, badi palak ki sabzi, palong shak bori (Bengali), saag badi. Kalai badi is simply urad dal badi; in English they are called sun-dried lentil dumplings or lentil wadi.
What Do You Need for Palak Badi?
This makes 3 to 4 servings.
- 1 cup kalai masala badi (about 60 to 70 g)
- 2 bunches fresh spinach (about 500 g), washed well and chopped
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 4 to 5 garlic cloves and 1 inch ginger, crushed
- 1 tsp panch phoron
- 2 whole dried red chillies
- 1/4 tsp haldi, 1 tsp dhaniya powder, salt to taste
- 3 tbsp mustard oil (or any cooking oil)
How Do You Make Palak Badi Step by Step?
- Fry the badi. Heat the oil in a kadai on low to medium heat. Fry the badi for 2 to 3 minutes, stirring all the time, until they turn golden brown. Lift them out and keep aside.
- Soak them briefly. Put the fried badi in a bowl of warm water for 10 minutes while you cook the masala. This helps them turn soft in the sabzi.
- Temper the spices. In the same oil, add panch phoron and the dried red chillies. Let the seeds crackle for a few seconds.
- Cook the base. Add onion and cook until light golden. Add ginger and garlic, then the tomato, haldi, dhaniya powder and salt. Cook until the tomato turns soft.
- Add the spinach. Add the chopped spinach. It will look like a lot, but it shrinks within 3 to 4 minutes. Cook uncovered until most of the water dries up.
- Simmer with badi. Squeeze the badi lightly and add them with 1/4 cup of their soaking water. Cover and cook on low heat for 8 to 10 minutes, until the badi are soft right through.
- Finish. Taste for salt, drizzle a little raw mustard oil or ghee if you like, and serve hot with roti or rice.
Why Is My Palak Badi Not Turning Out Right?
| Problem | Likely cause | Fix |
|---|---|---|
| Badi still hard | Not soaked or simmered long enough | Add a splash of hot water, cover and cook 5 more minutes |
| Badi bitter or dark | Fried on high heat | Fry on low heat and take them out as soon as they turn golden |
| Sabzi watery | Spinach water not dried | Cook uncovered on medium heat before adding badi |
| Spinach dull brown | Overcooked | Add spinach later and keep the final simmer short |
These are rough home-kitchen guides; badi size and spinach freshness change the timing a little. For more on handling badi, read our guide on how to fry, soak and cook masala badi.
Which Badi Works Best With Spinach?
Kalai (urad dal) badi is our pick for palak because it stays chewy and holds its shape during the simmer, giving a nice bite against the soft greens. Moong badi is lighter and softer, so it suits quicker dishes like aloo badi. If you are unsure which one to buy, our comparison of kalai badi vs moong badi explains the difference in detail.
- Kalai badi: chewy, rich, best for saag, gravies and slow-cooked sabzi.
- Moong badi: softer, lighter, cooks faster.
- Masoor badi: earthy, good in thin curries and dal.
How Should You Store Badi?
Keep badi in an airtight jar in a cool, dry place, away from moisture. If the weather turns damp, a few hours in the sun keeps them crisp. Always check the best-before date on the pack. Our masala badi buying guide shows how to spot well-dried, good-quality badi.
ODM badi are hand-shaped and sun-dried from real dal with authentic spices, with no preservatives and no fillers, so the flavour comes from the lentils and spices alone.
FAQ
What is badi called in English?
Badi (also spelled bari or wadi) is called sun-dried lentil dumplings in English. Kalai badi is made from urad dal, also known as black gram.
Can I make palak badi without onion and garlic?
Yes. Skip the onion and garlic, add a pinch of hing in the tadka and a little extra tomato. The panch phoron and badi still give the dish plenty of flavour.
Do I have to fry the badi first?
Frying is strongly recommended. It gives the badi a nutty taste and helps them hold their shape. Unfried badi can turn mushy or stay hard in the centre.
If you want to try this winter favourite at home, pick up a pack of ODM Kalai Masala Badi and turn your next bunch of spinach into a proper meal.