Name: Badeel (Vegan Kumaoni Snack) recipe by Namita Tiwari at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 1 cup (240 ml)Bengal split gram (chana ); 7 to 8 garlic cloves peeled; 1 inch piece of ginger peeled; 2 to 3 green chilies (optional); ½ cup water; 1 teaspoon salt; 1 teaspoon turmeric powder; 1 ½ tablespoon mustard oil(or any other); ½ teaspoon cumin; 2-3 tbsp vegetable oil

ABOUT Badeel (Vegan Kumaoni Snack) RECIPE

Badeel is popular Kumaoni dish which is very healthy and flavourful. It is had in breakfast and also served as an appetizer, served with the main course. It can however, also be had as a snack with steaming ginger tea.

Ingredients Serving: 5

1 cup (240 ml)Bengal split gram (chana )
7 to 8 garlic cloves peeled
1 inch piece of ginger peeled
2 to 3 green chilies (optional)
½ cup water
1 teaspoon salt
1 teaspoon turmeric powder
1 ½ tablespoon mustard oil(or any other)
½ teaspoon cumin
2-3 tbsp vegetable oil

Instructions

Wash and soak Bengal split gram (chana daal) overnight or for a minimum of 5 hours.
Drain out water.
Transfer soaked daal to the mixer. Add ½ cup water and grind it along with salt, garlic, ginger and green chilies. The paste should be fine.
Take mustard oil in a thick bottom steel wok. Heat mustard oil. Add cumin. Turn off the heat.
When oil gets a little cold, add daal paste. Taste salt at this stage. Add more if needed.
Turn on the gas to medium flame, stir the paste continuously. It will stick to the bottom of the wok & to the sides. Scrape down the mixture & keep stirring
When it begins to boil, reduce the flame and cook on low flame stirring continuously.
The mixture begins to change colour, becomes thick and the raw smell goes away as it gets cooked. Keep stirring.
When the mixture becomes really thick, reduces in quantity and moves in one lump while stirring, it is done. Turn off the heat.
Grease a plate. Let the mixture cool for about 10 minutes.
Drop the daal mixture in the plate. Apply some oil in the palms, and spread the mixture to a uniform thickness in the plate by pressing with hands.
After 10 minutes, cut diamond shapes with a sharp knife. Keep aside to cool completely.
Heat a non stick pan. Add 1 tablespoon of vegetable oil. Add the badeel pieces and cook on medium flame till they turn pink. Turn and cook on the other side.
Serve hot or cold with coriander garlic chutney.

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