So Yummy Traditional Ash gourd and urad/black gram dal badi Nigerian Food

Yummy Food Traditional Ash gourd and urad/black gram dal badi definitely is one of my favorite nigerian dish. Its not hard to make Traditional Ash gourd and urad/black gram dal badi.

So Yummy Traditional Ash gourd and urad/black gram dal badi Nigerian Cuisine

You can easily cook Traditional Ash gourd and urad/black gram dal badi in 16 ingredients and 4 steps. Here is cooking guidance how you can easily make it.

Ingredients

1	About 300 gms of urad dal.
2	Approximately 250 gms of petha or ash gourd.
3	Prepare 2 tbsp of ginger paste.
4	You need 6-7 of green chillies, finely chopped.
5	Approximately 2 tbsp of chopped garlic.
6	About 1/2 cup of coriander leaves, finely chopped.
7	Prepare 1/2 tsp of coarsely ground black cardamom seeds.
8	You need 1 tbsp of red chilli powder.
9	It’s 1 tbsp of black pepper, coarsely ground.
10	Take 1 tbsp of fennel seeds.
11	Take 12-15 of cloves, coarsely ground.
12	Approximately 1 tbsp of cumin seeds.
13	You need 1/2 tsp of mace powder.
14	Take 1 pinch of nutmeg, freshly grated.
15	You need 1/2 tsp of asafoetida or hing powder.
16	It’s 1/2 tsp of cinnamon powder.

Cooking Guidances

Step 1	Firstly Coarsely grind urad dal in a grinder. Soak in water such that it is 1/2 inch above the dal and leave for a couple of hours. The water is absorbed to make a thick batter. Now add asafoetida and mix well. Leave overnight in a warm place to let it rise..
Step 2	Now Clean and grate the ash gourd/ petha and squeeze out the water, Keep aside. Now Grind garlic,ginger, green chillies and coriander leaves in a grinder..
Step 3	Take a big mixing bowl and add the dal. Add all the other ingredients. Beat vigorously and mix well. Add water if necessary to make a dropping consistency. Spread greased paper on trays. Pour out small blobs on the tray. Leave them in the hot sun to dry. Store in airtight containers..
Step 4	Now Spread a clean cloth on a clean surface, like a thali in the sun. This amount needs 2 thali. You can use thali lightly greased with oil. Place small size badi of about 1 inch diameter, like pakoras, onto the cloth. Leave them in the hot sun, until very dry.now Store in airtight containers..