Chitranna, Moong Dal Kosambari and Urad Dal Papad

Ingredients

• 1 cup Yellow Moong Dal (also known as split yellow lentils)
• 3 cup Water (for soaking the dal)
• 1 large Cucumber (finely chopped)
• 1 medium Carrot (grated)
• 0.5 cup Fresh Coconut (grated)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 10 leaves Curry Leaves

Instructions

1. 1

   Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.

3. 3

   Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.

4. 4

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.

5. 5

   Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.

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.