Naal Badi, 150g

Naal Badis are traditional Badis of Uttarakhand handmade by women of mountains by using Colacascia (Arbi) leaf stem. A thick paste of Urad dal mixed with herbs and spices is applied on the calacacia stem,sun-dried and cut into pieces.Make Curry of this Naal badi serve it with Hot steamed Rice

"Naal Badi" is a type of sun-dried lentil dumpling that is commonly used in Indian cuisine, especially in the northern regions. Here's how you can use Naal Badi in your cooking:

1. Curries:

• Naal Badi can be added to various types of curries to enhance their flavor and texture. Simply soak the dried dumplings in water for about 15-20 minutes before using them in the curry. Add them to the curry during the cooking process, and they will absorb the flavors of the dish.

2. Saag (Greens):

• One popular dish where Naal Badi is used is Sarson da Saag, a traditional Punjabi dish made with mustard greens. The dumplings are added to the saag during the cooking process, and they contribute to the overall taste and texture of the dish.

3. Stir-Fries:

• You can incorporate Naal Badi into vegetable stir-fries. Soak the dumplings before adding them to the stir-fry. They will absorb the flavors of the vegetables and spices.

4. Pulao or Biryani:

• Add soaked Naal Badi to rice dishes like pulao or biryani to add a unique texture and flavor. They can be included along with other ingredients during the rice cooking process.

5. Dal (Lentil Soup):

• Enhance the flavor of your lentil soup or dal by adding Naal Badi. Soak the dumplings before incorporating them into the dal during the cooking process.

6. Kadhi:

• Kadhi is a yogurt-based curry, and Naal Badi can be added to it for extra texture. Soak the dumplings and add them to the kadhi while it simmers.

7. Sautéed or Fried:

• After soaking, you can also sauté or fry Naal Badi until they become crispy. These crispy dumplings can be used as a topping for salads, soups, or rice dishes.

8. Soup:

• Naal Badi can be added to soups for an interesting texture. Ensure that they are soaked before incorporating them into the soup during the cooking process.