Bihari Kadhi Badi Recipe: Lentil Dumplings Cooked In Yoghurt

When it comes to enjoying simple, home-cooked meals, Indian food checks all the parameters – be it in wholesomeness, nutritional value and also in providing nursery comfort.

While it is interesting to note that the culinary diversity within the country means that the definition of comfort food changes from one region to another, the universal love for kadhi-chawal remains constant throughout. If there’s anything that contends as strongly for being the favourite homecoming meal following dal-chawal and rajma-chawal, the kadhi pakoda is truly a great example of how sublime home cooking can be.

In that vein, the kadhi-badi – another name for the kadhi pakodas in Bihar, differs slightly than the usual gram flour dumplings that are deep-fried and tossed into the yoghurt-based gravy. Unlike regular kadhi pakoda, the kadhi-badi starts off on a foundation of a ground chana dal paste, which is spiced and used as both – the base for the badi or dumplings, as well as the kadhi.

What this does is add a layer of rich creaminess to the final preparation, while also serving as a natural thickener, to provide a silken texture for a kadhi that is spiced mildly but packs a punch of flavour.