· By ODM Masala
Urad Badi in English: What Kalai Badi Is & How to Cook It
Kalai badi is a sun-dried dumpling made from urad dal (black gram) and spices, and in English it is simply called spiced urad dal dumplings or lentil nuggets. You fry it golden, then simmer it into a badi ki sabzi, a dal or a mixed vegetable, where it soaks up the gravy and stays pleasantly chewy.
Also known as: kalai badi, urad badi, urad dal vadi, kalai ki badi or masala badi (in English: spiced urad dal dumplings, black gram nuggets). In Bihar and Bengal homes you will also hear it called bori or wadi.
What exactly is kalai badi?
Kalai is the eastern Indian word for urad dal. To make badi, the soaked dal is ground, mixed with spices, shaped by hand into small nuggets and dried in the sun. Because it is dried, it keeps well in the pantry and is ready whenever you need a quick sabzi. ODM Kalai Masala Badi is made exactly this way, hand-shaped and naturally sun-dried, free from preservatives.
How is urad badi different from other badis?
| Badi | Made from | Feel when cooked |
|---|---|---|
| Kalai (urad) badi | Urad dal | Richer and chewier, holds its shape |
| Moong badi | Moong dal | Lighter and softer |
| Chana badi | Chana dal | Hearty, firm bite |
| Masoor badi | Masoor dal | Savoury and soft |
If you like a lighter bite, try moong masala badi instead. We compared the two in Kalai Badi vs Moong Badi.
How do you cook kalai badi?
- Heat a little oil and fry the dry badi on medium heat, stirring, until it turns golden. Drain.
- Make a simple gravy with onion, tomato, haldi, mirch and jeera.
- Add the fried badi with potatoes and a cup of water.
- Cover and simmer until the badi turns soft but still holds its shape.
- Finish with a pinch of garam masala and fresh coriander.
Frying first is the key step, because it stops the badi from breaking apart in the gravy. Quantities and timings are only a rough home guide, so adjust to your taste. For more detail, read our guide to frying, soaking and cooking masala badi.
What can you cook with urad badi?
- Badi aloo ki sabzi with a light gravy
- Dal, where a few fried badi add a chewy, savoury bite
- Mixed vegetables such as cauliflower, peas or pumpkin
- A simple dry stir-fry with onion and green chilli
Serve with plain rice, roti or paratha. Because badi already carries its own spices, you need very little extra masala, so taste the gravy before adding more salt or chilli. Many families also keep a pack of badi at home for days when fresh vegetables run short, since it turns a bowl of simple dal or a couple of potatoes into a proper meal.
How do you store badi?
Keep it in a clean, dry airtight container away from moisture and sunlight. Always use a dry spoon. Handpicked, no-filler, preservative-free ingredients matter here, because badi is a simple food and quality shows in the taste. A good badi should look evenly dried, smell clean and spiced, and never feel damp or musty.
FAQ
What is kalai badi in English?
It is spiced urad dal (black gram) dumplings, sun-dried and later fried and cooked in curry.
Do I need to soak badi before cooking?
Not usually. Frying the dry badi first and then simmering it in gravy works well. Soaking can make it too soft and it may break.
Is urad badi the same as moong badi?
No. They differ in the dal used. Urad badi is richer and chewier, while moong badi is lighter.
Want to try it at home? Pick up a pack of ODM Kalai Masala Badi and make your next sabzi with it.