Authentic Purvanchali Nimona with Badi
A rustic and flavorful delicacy from eastern Uttar Pradesh made with fresh green peas, sun-dried lentil dumplings, and aromatic spices. This comforting winter curry pairs wonderfully with steamed rice or hot rotis.
50min
Total Time
4
Servings
Purvanchali / North Indian
Cuisine
Recipe
1
Coarsely grind three-fourths of the green peas in a blender without adding water and keep the remaining peas whole.
2
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then fry the urad dal badis until golden brown. Remove and set aside.
3
In the same remaining oil, add cumin seeds and let them sputter.
4
Add the ginger-garlic paste and sauté until the raw aroma disappears.
5
Add chopped tomatoes, turmeric, coriander powder, and red chili powder, cooking until the oil begins to separate.
6
Add the cubed potatoes and sauté for 3 to 4 minutes.
7
Add the coarsely ground pea paste and whole peas, stirring continuously for 5 minutes on medium heat.
8
Pour in 2 cups of water, add the fried badis, and season with salt.
9
Cover and simmer on low heat until the potatoes and badis are thoroughly cooked and tender.
10
Sprinkle garam masala and garnish with fresh coriander leaves before serving hot.
Ingredients
2 cups fresh green peas, divided
4-5 sun-dried urad dal badis (dumplings)
2 medium potatoes, peeled and cubed
1 large tomato, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.