Hing Badi

Hing Badi (or Hing Vadi) is a quintessential dry ingredient from Rajasthan, embodying the region's culinary ingenuity. While not a botanical vegetable, it's a sun-dried dumpling predominantly made from ground moth dal (dew bean lentils) and heavily infused with hing (asafoetida), giving it a distinctive pungent aroma that mellows into a savory, umami-rich flavor upon cooking. These small, often irregularly shaped badis are meticulously prepared and then sun-dried until completely dehydrated, ensuring their extended shelf life in Rajasthan's arid climate. Before use, Hing Badis are typically fried or roasted to develop their flavor and texture, then added to various curries, vegetable preparations, or even simple rice and lentil dishes, lending a unique depth of flavor and a pleasing textural contrast characteristic of authentic Rajasthani cuisine.