Boiled Rice, Basale Soppu Gassi and Urad Dal Papad

Ingredients

• 250 g Malabar Spinach (Also known as Basale Soppu, chopped with tender stems)
• 0.5 cup Kala Chana (Dry black chickpeas, soaked overnight)
• 3 tbsp Coconut Oil (Divided use)
• 1 medium Onion (Finely chopped)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Grated, optional)
• 1.5 cup Water (For grinding and adjusting gravy consistency)
• 1 cup Grated Coconut (Fresh or frozen)
• 7 whole Dried Red Chillies (Use a mix of Byadagi and Guntur for color and heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds (Methi seeds)
• 0.5 tsp Black Peppercorns
• 0.5 tsp Turmeric Powder
• 7 cloves Garlic (Divided use)
• 1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (For tempering)
• 10 leaves Curry Leaves (For tempering)
• 0.25 tsp Asafoetida (Hing, for tempering)

Instructions

1. 1

   Prepare Chickpeas & Roast Masala Spices

   • Pressure cook the soaked kala chana with 2 cups of water and a pinch of salt for 4-5 whistles or until soft. Drain and set aside, reserving the cooked water if desired.
   • In a small pan, heat 1 tsp of coconut oil over low-medium heat. Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darkened. Do not let them burn. Remove from heat and let them cool completely.
2. 2

   Grind the Coconut Masala Paste

   • In a high-speed blender, combine the roasted spices, grated coconut, turmeric powder, tamarind paste, and 4-5 cloves of garlic.
   • Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides of the jar as needed and add a little more water, tablespoon by tablespoon, to achieve a thick, creamy consistency.
3. 3

   Cook the Gassi

   • Heat 2 tbsp of coconut oil in a large pot or kadai over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the chopped Malabar spinach (basale soppu), including its tender stems. Sauté for 5-7 minutes until the leaves wilt completely and the stems are partially cooked.

Ingredients

• 2 cup Urad Dal Flour (sifted)
• 1 tbsp Black Peppercorns (coarsely crushed)
• 0.5 tsp Hing
• 1 tsp Papad Khar
• 1 tsp Salt
• 0.25 cup Water (use sparingly as needed)
• 2 tbsp Sesame Oil (for kneading and rolling)

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
   • Whisk everything together until the spices are evenly distributed throughout the flour.
2. 2

   Form the Stiff Dough

   • Gradually add water, just one teaspoon at a time, to the flour mixture.
   • Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3. 3

   Pound the Dough

   • Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
   • Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
   • The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4. 4

   Rest the Dough

   • Rub a little more oil over the surface of the dough ball.
   • Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5. 5

   Shape into Logs and Pellets

   • After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
   • Roll each portion into a long, uniform log about 1-inch in diameter.
   • Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6. 6

   Roll the Papads

   • Lightly grease your rolling surface and rolling pin with sesame oil.
   • Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
   • The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7. 7

   Dry the Papads

   • Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
   • Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
   • They are ready when they are completely moisture-free, brittle, and snap easily.
8. 8

   Store and Cook

   • Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
   • To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.