Sun Dried Chana Daal Badiyan Recipe | Easy badiyan recipe | how to make badiyan at home

Sun-dried lentil chunks, a delightful and nutritious addition to various culinary creations, offer a burst of flavor and texture to dishes. These dehydrated lentil pieces, made by drying out soaked lentils in the sun, possess a concentrated taste, reminiscent of their earthy essence. Packed with protein, fiber, and essential nutrients, these versatile nuggets elevate soups, stews, salads, and even vegetarian burgers, imparting a rich, nutty essence to every bite. Embrace the wholesome goodness of sun-dried lentil chunks, infusing your meals with a satisfying, rustic flair and a wholesome dose of plant-based nutrition.

How to make Badiyan at Home?

Badiyan is mini sun-dried lentil chunk. This badi can be the best nutritious replacement for meatball curries. I have made and dried in winter sunlight. You can also make in summer seasons.

Ingredient:

1 kg chana daal

4 cup Green Spring onion

10 green chillies

1 Lemon

Coriander

1 tbsp hawez/coriander seeds

1 tsp jeera cumin

2 Garlic Cloves

1-inch ginger

2 tsp turmeric

2 tsp salt

2 pinch hing

Soak chana daal overnight than grind soaked chana daal and make a smooth paste. Mix all ingredients pastes and chana daal paste.

Now take flat plate grease some oil on it and put a tiny portion of chana daal badiyan mixture with tspn. Dry this in sunlight for 4 or 5 days.

How To Cook Chana Daal Badiya Sabji

Take ingredients: 1 Onion, 1 Tomato, 1 Lemon, Coriander, Garlic, Ginger and jeera. Grind all ingredient except lemon.

Roast badiyan for 5 minutes, take a pan and add 2 tbsp oil, 1 tsp red chilli powder 1/2 turmeric, salt and grinded paste. Mix all well and keep stirring.

Add 1 cup water and let it cook for 15 minutes. Than add badiyan in the mixture and again let it cook on low flame for 15 minutes till it gets tender.

Serve hot.

Sun-dried lentil chunks are a convenient and versatile ingredient derived from lentils, which are legumes known for their nutritional value. Here are some additional details:

Production Process:

Sun-dried lentil chunks are typically made by soaking lentils in water to hydrate them, then allowing them to dry in the sun or using a dehydrator. This drying process removes the moisture, resulting in small, concentrated chunks that preserve the flavor, texture, and nutrients of the lentils.

Nutritional Benefits:

These dried lentil chunks retain the nutritional qualities of lentils, which are rich in protein, fiber, folate, iron, and other essential vitamins and minerals. They offer a plant-based protein source, making them ideal for vegetarian and vegan diets.

Versatility:

Sun-dried lentil chunks can be rehydrated by soaking them in water or broth. Once rehydrated, they can be used in various recipes. They add texture and a hearty, earthy flavor to dishes like soups, stews, curries, casseroles, salads, and more. They can also be ground into a flour to use in baking or mixed with other ingredients to create veggie burgers or meat substitutes.

Storage:

These dried lentil chunks have a long shelf life and can be stored in an airtight container in a cool, dry place, making them a convenient pantry staple.

Usage:

When using sun-dried lentil chunks in recipes, it's common to soak them in water or broth for a period of time (typically 30 minutes to 1 hour) to rehydrate before cooking.

Adding sun-dried lentil chunks to your meals not only brings a depth of flavor but also contributes to a well-rounded, nutritious diet, especially for those looking to incorporate more plant-based protein into their meals.