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Salga Bada: Savory Fritters in Tangy Curry

Salga Bada is a beloved dish from Chhattisgarh, India, featuring soft, airy urad dal fritters (badas) nestled in a tangy and subtly spiced yogurt-based curry (kadhi). It's a comforting and flavorful meal showcasing the region's rustic culinary charm. Here's a simple recipe to bring this authentic taste to your kitchen:




Salga Bada (Besan-Free Kadhi with Urad Dal Water)

Ingredients:

For the Badas (Fritters):

  • 1 cup Urad Dal (split black lentils), soaked overnight or for at least 6-8 hours
  • 1-2 Green Chilies, roughly chopped
  • 1 inch Ginger, roughly chopped
  • A few sprigs of Curry Leaves
  • 1 tsp whole coriander seeds
  • Salt to taste 
  • Optional: 1 tbsp chopped Cilantro

For the Kadhi :

  • 3 cups slightly sour Curd (Yogurt)
  • 1 cup Water (adjust for consistency)
  • Optional: Water used to rinse the ground Urad Dal from the mixer (see instructions)
  • 2 tbsp Mustard Oil (for authentic flavor) or any cooking oil
  • 1 tsp Rai (Mustard Seeds)
  • 1 tsp Jeera (Cumin Seeds)
  • A pinch of Hing (Asafoetida)
  • 4-5 Green Chilies, slit
  • 1 tbsp ginger garlic paste
  • 1 medium Onion, finely chopped
  • 1-2 Tomatoes, finely chopped
  • 8-10 Curry Leaves
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • 1/2 tsp Lal Mirch Powder (Red Chili Powder), adjust to taste
  • Salt to taste
  • 2 tbsp chopped Cilantro, for garnish

Instructions:

Preparing the Badas:

  1. Drain the soaked Urad Dal completely. Grind it in a mixer or grinder along with green chilies, coriander seeds, ginger, and curry leaves using minimal water to a thick, coarse paste.
  2. Rinsing the Mixer (for Kadhi Thickening): After transferring the urad dal batter to a bowl, add about 1/4 to 1/2 cup of water to the mixer jar. Swirl it around to collect any remaining lentil paste and the starchy water. Set this aside.
  3. Transfer the ground urad dal batter to a bowl. Add salt and optionally cilantro.
  4. Whisk the batter well for 2-3 minutes until it becomes slightly lighter and airier.

Making the Kadhi (Besan-Free with Urad Dal Water):

  1. Whisk the curd thoroughly until it is smooth and lump-free. Gradually add the 1 cup of water and mix well.
  2. Heat mustard oil in a pot over medium heat.
  3. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter.
  4. Add hing and curry leaves, followed by slit green chilies , ginger garlic paste and chopped onion. Sauté the onions until they turn light golden brown.
  5. Add chopped tomatoes and cook until they soften and the oil starts to separate.
  6. Add turmeric powder, coriander powder, and red chili powder. Sauté for a minute, being careful not to burn the spices.
  7. Pour in the whisked curd mixture, stirring constantly over medium heat until it comes to a gentle boil.
  8. Once it starts boiling, reduce the heat to low. Now, gradually add the reserved urad dal rinsing water, stirring continuously. 
  9. Let the kadhi simmer gently for 15-20 minutes, stirring occasionally. The kadhi will thicken further as it simmers. Add salt to taste.

Combining Badas and Kadhi:

  1. While the kadhi is simmering, prepare the badas. You can either fry them or cook them directly in the kadhi (Dubki style).
  2. For non-fried Badas (Dubki/Patori style): Moisten your hands slightly. Take small portions of the urad dal batter and gently flatten them into small discs or oblong shapes. Carefully drop these into the gently simmering kadhi. Cook on low heat for 10-15 minutes, or until the badas rise to the surface and are cooked. Avoid overcrowding the kadhi.

Serving:

  1. Garnish the Salga Bada with freshly chopped cilantro.
  2. Serve hot with steamed rice.
Optional 

For fried Badas: Heat oil in a pan for deep-frying. Take small portions of the urad dal batter and gently drop them into the hot oil. Fry on medium heat until golden brown and cooked through. Drain on a paper towel. Add these fried badas to the simmering kadhi for the last 5-10 minutes of cooking.


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