Saandage is the common term for dal badis in the state of Maharashtra in India & different regions of the state arrive at their own renditions using a variety of lentils and sometimes available vegetables too.
The Kokani Muslim community that is native to Konkan belt of Maharashtra makes their saandage from a mix of urad dal (split black lentils), pumpkin & spices. The dough is shaped out in small nuggets & sun dried for days together during summers till all the moisture dries out and hard pellets of saandage are obtained. Once ready these are then packed away and used during the monsoon months as additions to gravies or even soaked in water for softening for use in stir fries.
So, since monsoons are already here, it is time to pull out those saandage and cook them. Here is a simple recipe of saandage cha saalna or saandage gravy from the Kokani Muslim cuisine.
Prep Time: 30 minutes
Cooking Time: 30-40 minutes
1 cup Saandage
2½ cups Water
2 tbsp Oil
1 cup Onion, finely chopped
1 cup Tomato puree
1 tsp Ginger-garlic paste
1 tsp Coriander powder
1 tsp Red chilli powder
½ tsp Cumin seeds powder
¼ tsp Turmeric powder
⅛ tsp Garam masala powder
Salt to taste
Fresh green coriander for garnishing
1. Soak the saandage in water half an hour prior to cooking.
2. Heat oil in a pot on a medium flame.
3. Add onions once the oil is hot and fry them till they are golden brown in color.
4. Add all the dry spice powders and salt. Fry for a minute.
5. Add tomato puree and fry till oil appears on the sides.
6. Add saandage along with the water they are soaked in and allow to simmer.
7. Cook till saandage soften up but hold their shape in the gravy.
8. Serve hot garnished with fresh green coriander to go along with bhakari or saandan.
- Food & travel enthusiast