Moong badi
Small sun dried moong nuggets.
Ground moong, portioned into small nuggets and dried hard in the sun. Dry, they rattle. In a gravy they swell and take on everything around them.
- Size
- Small
- Heat
- Mild
- Texture
- Hard dry, soft cooked
- Cooking
- Fry, then simmer
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Badi is how a Rajasthani kitchen makes a full meal in a season with no vegetables in it. Fry them first and they turn nutty and hold their shape. Skip that and they go soft and disappear into the dish.
The small size matters. Moong badi cooks through faster than the larger kind, so it suits a weeknight rather than a Sunday.
Made from
Moong dal and spices. The full ingredient declaration, batch details and the FSSAI mark are printed on every pack. We do not publish a declaration on the website, because the pack in your hand is the one that counts.
Good for
- Winter curries
- Aloo badi sabji
- Vrat cooking
- Everyday dinner
Part of Cooks into dinner Bikaneri favourites Bulk and catering
In the kitchen
How to cook it.
- Fry them in a little oil until they colour. Two minutes, no more, and keep them moving.
- Add to a tomato and onion base with water, cover, and simmer until they give to a spoon.
- They absorb salt as they swell, so season at the end and not the start.
Customer experience
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