Spongy dal bada with creamy yogurt and tamarind chutney (Marawadi dahi bada) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 536) by Yamuna Devi

  • coriander leaves
  • coconut
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, crème fraîche for sour cream, tamarind concentrate for tamarind purée, maple sugar for date sugar, paprika for ground cayenne pepper, and coriander seeds for a portion of garam masala. Dal must soak in water 5-6 hours, batter must rest 5-6 hours, and bada must be refrigerated 3-12 hours.

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Accompaniments: Savory butter crackers with lemon (Nun gaja); Nut medley (Bhona badaam kaju)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, crème fraîche for sour cream, tamarind concentrate for tamarind purée, maple sugar for date sugar, paprika for ground cayenne pepper, and coriander seeds for a portion of garam masala. Dal must soak in water 5-6 hours, batter must rest 5-6 hours, and bada must be refrigerated 3-12 hours.

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