Saag Badi Jhol
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Saag Badi Jhol is a light and comforting stew from the rural households of Odisha and Bengal. We take fresh seasonal greens and simmer them with sun-dried lentil dumplings called badis to create a thin, nutritious broth. It is a very honest meal that we often serve during the humid monsoon months because it is so easy on the stomach. The badis absorb the juices of the greens and provide a wonderful nutty contrast to the silky texture of the spinach. I recommend serving it with a big pile of steamed rice and a simple lemon wedge.
Ingredients
Cooking Instructions
Tips & Secrets
- Always fry the badis on low heat; if they burn, they will make the entire jhol bitter.
- Add the salt only after the greens have wilted to accurately judge the quantity.
- Using fresh mustard oil is essential for the authentic regional aroma of this dish.
Nutritional Information(Per 200ml)
145 kcal
6g
8g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.