Sun-Dried Food Products Series ~ III: Dal ki Badiyan

Among all those amazing dried products that one can make during hot Indian summer days making use of the strong sunshine, dal ki badiyan are the ones I really love.

Badiyan are tiny sun dried lentil nuggets, which are nutritious and an excellent substitute for meat in curries. Many varieties of badiyan are available ready made in stores. But nothing compares to these homemade variation that I am addicted to since childhood.

Dal ki Badiyan ~ Sun Dried Lentil Nuggets

Split and skinned green gram/Moong ki Dal – 500 gms
Hari Pyaz/Spring greens, finely chopped – 3 cups (only the greens, not the white)
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/4 tsp
Salt and Red chilli powder – to taste


1. Soak the dal for 2 hours in fresh cool water. Later, drain and wash the dal in several changes of water. Once washed and drained, puree the dal in blender adding just enough water to aid in the process. (Note: Do not add too much water, or else the badiyan will not form properly)
2. In a mixing bowl, add the pureed dal, chopped spring greens, ginger garlic paste, turmeric powder, red chilli powder and salt. Mix thoroughly.
3. Drop blobs of the prepared mixture on a clean and dry tray or a rimmed baking sheet using your hands or a spoon. Leave the tray in the sun during daytime and bring the tray indoors when dark. On the first night, gently scrape the partially dried badiyan and invert them so that the next day the bottoms also get nicely dried up in the sun. It usually takes 3-5 days under hot sun for the badiyan to completely get dried.
4. When completely dried, transfer the badiyan to an air tight container and store at room temperature or in the refrigerator. Be careful and keep away from moisture.
5. Always shallow fry a few needed badiyan in some oil until the color changes to golden brown just before consumption. Do not burn them or else their taste will worsen. Consume the crunchy shallow fried badiyan on the side to your meals, or add the shallow fried badiyan to any of your favorite curries or soups and cook for just a few minutes.

Dal Ki Badiyan Pictorial

Blobs of the mixture on tray, ready to be sun dried

Badiyan – Sun drying

Shallow fried Badiyan, ready for consumption

Preparing Dal ki Badiyan in Oven:

If you live in areas where sunlight is scarce and plays hide and seek with you, you can even prepare badiyan in the oven. Just lightly spray or brush the tray with a little bit of cooking oil, then drop the batter on the tray as shown above and place the tray in the oven pre-heated at the lowest setting. Let it bake for around 2-3 hours. Shake the tray after every hour. Keep a close eye and as you observe they are completely dried up, remove and let them cool on a rack. Once completely cool, transfer to air tight containers and store until needed. Shallow fry a few needed the badiyan in a little oil and enjoy when fancied.

Other Amazing sun dried Indian food products from this series are:
1. Sukhi Dahi Mirch – Sun dried Yogurt Chillies
2. Dhoop Nimbu ~ Sun Preserved Lemons

12 thoughts on “Sun-Dried Food Products Series ~ III: Dal ki Badiyan

  1. assalaamu alaikum wa rahmathullahi wa barakathahu dear mona, iam a follower of u , ur way of explanation is very simple, i admire u a lot

  2. Ass’salaam o alaikum – great site you have here. And I love these. My mom used to make something similar, bur from rice. I’m assuming you might know.. if you do, please do let me know. Cant ask her anymore.. so maybe you can help.

  3. Hi Mona. What a lovely website you have. Thanks for sharing those lovely recipes. This way of food preparation is just amazing. Is it also OK to use a Food De-Hydrater instead of Sun-Light or Oven? And if we don’t want to discard the skins of the green lentils (I am hypoglycemic and need those guys :), and adjust the soaking time, would that be OK too? Salaam from Istanbul, Turkey : )

    WaAlaiKumAsSalaam Maria, Jazakallahu Khair for the appreciation. You can definitely use a food dehydrator, but the end result will be just a little bit different ofcourse, nonetheless it will definitely taste good inshallah. You can use the lentils with the skins, but I have always used skinless and split lentils for this purpose.

  4. These are totally new to me … maybe my mom will know more about these, since shez more connected to her Hyderabadi roots than moi. But I’m very intrigued!

  5. Hello Mona,

    Thank you very much for this. Would you also have the recipe for rice badiyas?


    Sarosh, your request is duly noted.

  6. Can I leave these in the oven on minimum heat to dry? Thanks.

    Jinny, ypu can even prepare these in the oven I have just updated the post with the related information.

  7. Hi Mona,
    These are my favourite food.
    Havent tried eating the fried variety ever.But the curry with potatoes is simply out of this world served with rice.
    Amazing Pics..btw

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