Moong Badi 180g

Moong Badi 180g – Traditional Sun-Dried Rajasthani Dal Badi

Sanwariya Moong Badi is a traditional sun-dried badi made from moong dal (split mung beans), perfect for delicious curries and sabzis. In Rajasthani homes, badi is one of the most loved pantry items. Small pieces of spiced dal paste are dried under the strong desert sun, stored for months, and then cooked into rich, tasty gravies whenever fresh vegetables are not available. This 180g box brings that homemade taste straight to your kitchen, ready to fry and cook.

This product is made by Dev Grah Udyog in Sardarshahar, Churu (Rajasthan) and packed under the Sanwariya brand. The family business is known for papad, mukhwas, spices and traditional Rajasthani foods. Every box of moong badi is packed fresh in a clear, sturdy container so you can see the quality of the crisp, golden pieces before you buy.

Why Choose Sanwariya Moong Badi?

• Simple, honest ingredients: Made with just dal, salt and heeng, as printed on the label.
• Traditional sun-dried method: Dried the way Rajasthani families have done for generations.
• Premium quality: Even-sized, golden pieces that cook evenly.
• Ready to cook: No soaking needed for most recipes; just fry lightly and add to your gravy.
• Clear box packing: The transparent, reusable box keeps the badi safe and lets you see the product.
• From Sardarshahar: Made in the heart of the Shekhawati and Marwar food belt.

Benefits of Moong Badi (Moong Badi Ke Fayde)

Dal badi has been part of the Rajasthani diet for centuries. Here is why families love it:

• Plant protein from dal: Made from moong dal, a pulse that is a natural source of plant protein, making it a good addition to vegetarian meals.
• Light dal: Moong is traditionally considered one of the lightest dals and is a favourite for family meals.
• Vegetable substitute: In the desert, where fresh greens were rare, badi has always been a filling replacement for vegetables.
• Simple ingredients: Just dal, salt and heeng, with no long list of additives.
• Heeng for flavour: Heeng (asafoetida) is traditionally added to dal dishes in Indian kitchens and gives a classic aroma.
• Long shelf life: Sun drying lets you store it for months, so you always have something tasty to cook.
• Filling and satisfying: A bowl of badi curry with roti or rice makes a hearty, homely meal.
• Quick meal on busy days: Ready in about 20 minutes, perfect when there are no vegetables at home.

Note: These benefits are based on general and traditional use. This is a food, not a medicine. Please check the label if you have any food allergies.

What Is Moong Badi?

Moong badi (also written moong vadi, mangodi or moong bari) is made from the dal of the mung bean, one of the most loved and easily digestible pulses in Indian kitchens. The dal is soaked, ground into a thick paste, seasoned with salt and heeng, and then piped or shaped into small pieces. These are laid out on cloth or trays and dried in the sun until hard and crisp. Once dried, the badi can be stored for a long time and cooked into gravies, pulao and sabzis. Moong dal is also used to make the famous Rajasthani moong papad, so this badi carries a true homely taste.

How to Cook Moong Badi

1. Fry lightly: Heat a little oil or ghee and fry the pieces on low flame for 1 to 2 minutes until they turn slightly darker and aromatic. Keep aside.
2. Make the masala: In the same pan, add jeera, heeng, chopped onion (optional), ginger and tomatoes. Cook with haldi, red chilli, dhania powder and salt.
3. Add water: Pour in water or whisked curd for a richer gravy and bring to a boil.
4. Simmer: Add the fried pieces and simmer for 10 to 15 minutes until soft and full of flavour.
5. Finish: Sprinkle garam masala and crushed Pan Methi, then garnish with coriander.

Badi Aloo Ki Sabzi

Add cubed potatoes along with the fried badi in a tomato gravy. The potatoes soak up the flavour, and the badi becomes soft and juicy. Serve with hot phulka or bajra roti.

Badi in Curd Gravy (Dahi Wali Badi)

Whisk curd with a spoon of besan and spices. Temper jeera, heeng and dry red chillies, add the curd mix and cook on low flame while stirring. Add fried badi and simmer until thick. This tangy Rajasthani curry is excellent with rice.

Badi Pulao

Fry the pieces lightly, then cook them with rice, whole spices, peas and onions for a simple, flavourful one-pot pulao.

More Ways to Enjoy

Many families crush fried badi and sprinkle it over dal or khichdi for extra crunch and flavour. Some add a handful of pieces to mixed vegetable curries, palak or methi sabzi to make them more filling. During winter, badi with mooli (radish) or with seasonal greens is a favourite in North Indian homes. You can also cook it with Rajasthani dried vegetables like ker, sangri or fogla for a rich desert-style mixed sabzi.

Kitchen Planning Tip

One 180g box is enough for two to three family meals. Keep a box in your pantry along with papad and spices, and you will always have the makings of a tasty Rajasthani meal ready, even when the vegetable basket is empty.

Cooking Without Onion and Garlic

Badi is a favourite in Jain and satvik kitchens because it tastes great even without onion and garlic. Simply make a tomato gravy with jeera, heeng, ginger and dry spices, or a curd gravy with besan, and add the fried pieces. The heeng in the badi already gives a lovely savoury aroma, so the dish never feels plain. This makes it a good choice for family meals, festivals and temple-style cooking.

Pressure Cooker Method

If you are short on time, prepare the masala in a pressure cooker, add the fried pieces and water, and cook for one whistle. Let the pressure release naturally, then open, adjust salt and finish with garam masala. The badi turns soft and juicy in just a few minutes, making it a perfect weekday dinner. Add potatoes or peas in the cooker itself for a one-pot meal.

Taste and Texture

Once cooked, moong badi becomes soft on the outside with a slightly firm, chewy centre. It has a mild, nutty dal flavour with a gentle aroma of heeng, and it soaks up the masala of the gravy beautifully. Moong dal gives a lighter, softer taste compared to moth badi.

Moong Badi vs Moth Badi

• Moong badi: Lighter and milder; cooks a little faster; good for simple everyday sabzi and for elders and children.
• Moth badi: Earthier, more rustic flavour; great in spicy tomato and curd gravies.

Both are delicious, and many families keep both in the pantry to enjoy variety through the week.

Perfect Pairings

Serve badi curry with bajra roti, phulka, jeera rice or plain steamed rice. Add a roasted Moth Papad or Moong Papad, some onion salad and a glass of chaach for a complete Rajasthani thali.

Packing and Quality

Sanwariya moong badi comes in a clear, food-grade plastic box with a snap lid and a label showing ingredients, net weight (180g), MFG date, batch number and MRP. The box protects the pieces from breaking and keeps them clean.

Storage and Shelf Life

• Best before 6 months from packaging, as printed on the label.
• Store in a cool and dry place.
• Close the lid properly after each use.
• Use dry hands or a dry spoon to take out the badi.

Who Will Love This Product?

• Rajasthani families living away from home who miss traditional badi.
• Vegetarian households looking for tasty, protein-rich dal dishes.
• Busy cooks who want a quick meal without fresh vegetables.
• Restaurants and dhabas serving authentic Marwari food.

Tips for the Best Taste

• Fry on low flame; high heat can burn the pieces quickly.
• Simmer long enough so the badi becomes soft inside.
• Add a little curd or kasuri methi at the end for a richer gravy.
• Do not add too much salt, as the pieces already contain salt.
• The curry tastes even better after resting for 15 to 20 minutes.

A Taste From the Heart of Rajasthan

In Rajasthani villages, making badi is a family activity in the sunny months. Women grind the dal, season it with heeng and salt, and dry thousands of small pieces on rooftops. These are then stored and cooked all year. Sanwariya brings you this same homemade tradition from Sardarshahar, so you can enjoy the true taste of Rajasthan wherever you live.

Why Buy from Dev Grah Udyog?

• Made in Sardarshahar, Rajasthan, by a trusted family business.
• Simple ingredients and honest labelling.
• Fresh, carefully packed products at fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the 180g box to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India. Add papad, spices and other Rajasthani foods to the same order.

Frequently Asked Questions

What is moong badi?

Moong badi is sun-dried pieces of spiced moong dal paste, used to make curries and sabzis in Rajasthani cooking.

What are the ingredients?

As per the label: dal, salt and heeng.

How do I cook moong badi?

Fry lightly in oil, then simmer in a tomato or curd gravy for 10 to 15 minutes until soft.

Do I need to soak it?

Usually no. Light frying and simmering in gravy is enough.

How long does it last?

Best before 6 months from packaging. Store in a cool and dry place.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers this product and our full range across India.

Bring home the true taste of Rajasthani badi ki sabzi. Order Sanwariya Moong Badi 180g today.