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Rajasthani Moth Dal Badi
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Rajasthani Moth Dal Badi is a traditional delicacy prepared using premium-quality moth dal (matki) and authentic Indian spices. Made following age-old Rajasthani methods, the dal is soaked, ground, seasoned, and naturally sun-dried without using oil. This process helps retain its rich taste, natural aroma, and long shelf life.
Moth dal badi is widely used in curries and dry sabzi preparations, adding a distinct, earthy flavor even with minimal spices. It is rich in protein and dietary fiber, making it a nutritious addition to everyday meals.
Our badi is handmade in small batches, free from artificial colors, flavors, or preservatives, and packed hygienically to ensure freshness. Perfect for those who want to enjoy the authentic taste of Rajasthan in their home-cooked food.
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Description
Rajasthani Moth Dal Badi is a traditional delicacy prepared using premium-quality moth dal (matki) and authentic Indian spices. Made following age-old Rajasthani methods, the dal is soaked, ground, seasoned, and naturally sun-dried without using oil. This process helps retain its rich taste, natural aroma, and long shelf life.
Moth dal badi is widely used in curries and dry sabzi preparations, adding a distinct, earthy flavor even with minimal spices. It is rich in protein and dietary fiber, making it a nutritious addition to everyday meals.
Our badi is handmade in small batches, free from artificial colors, flavors, or preservatives, and packed hygienically to ensure freshness. Perfect for those who want to enjoy the authentic taste of Rajasthan in their home-cooked food.
Ingredients
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Moth Dal (Matki)
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Black Chilies
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Cumin Seeds
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Asafoetida (Hing)
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Salt
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Clean Drinking Water
Note:
No artificial colors, flavors, or preservatives are used.
Naturally sun-dried and prepared using traditional methods.
How To Make?
oak moth dal in clean water for 6–8 hours or overnight. Drain the water and grind the dal into a coarse paste without adding excess water. Add crushed black chilies, cumin seeds, asafoetida (hing), and salt to the paste and mix well until everything is evenly combined.
Whip the mixture lightly to make it airy. Using your hands, shape small badis and place them on a clean cloth Dry them under direct sunlight for 2–3 days until they become completely hard and moisture-free.
Once fully dried, store the badis in an airtight container. These badis are ready to be used in curries or dry sabzi and give a strong, authentic Rajasthani flavor with the heat of black chilies.
