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5 from 1 vote

Kumaoni Style Badi Curry Recipe

Kumaoni Badi Curry is a humble curry made of homemade dried lentil drops. Learn how to make Kumaoni style badi in few simple steps
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Hina Gujral


  • 8 – 10 dried badi/vadi lentil drops
  • 1 onion chopped
  • 3 – 4 garlic cloves chopped
  • 1 teaspoon ginger – green chili paste
  • 1 teaspoon cumin
  • 1 tablespoon whole wheat flour
  • 4 tablespoon ghee
  • Salt as per taste
  • 2 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • Water for cooking


  • Heat 2 tablespoon ghee in a pan and fry badi over medium flame until golden on both sides. Drain on an absorbent paper and set aside.
  • In a heavy bottomed saucepan, heat remaining 2 tablespoon ghee over medium heat.
  • Add cumin seeds and saute until brown in color and fragrant.
  • Now add chopped garlic and saute for 1 – 2 minutes.
  • Add in chopped onion and ginger – green chili paste, fry until onion turn translucent.
  • Add wheat flour and roast over medium flame until flour turn deep brown in color and starts releasing a distinct aroma.
  • Once flour is roasted, add enough water to make curry, salt, spices and fried badiya.
  • Let it simmer over low flame till curry thickens and badiyan get cooked. The cooking time for badi depends on the quality of the badi, mine usually takes 20 – 30 minutes.
  • And the curry tastes better only when simmered over low heat for sometime.
  • Garnish with chopped coriander and serve hot with rice.