Gujarati Kadhi, Vegetable Pulav and Roasted Papad

Ingredients

• 1.5 cup Basmati Rice
• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 pc Bay Leaf
• 1 inch Cinnamon Stick
• 4 pc Cloves
• 3 pc Green Cardamom Pods
• 1 medium Onion (thinly sliced)
• 2 pc Green Chili (slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 1 medium Tomato (finely chopped)
• 1.5 cup Mixed Vegetables (e.g., carrots, peas, green beans, potato, chopped)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.75 tsp Garam Masala
• 1.5 tsp Salt (adjust to taste)
• 3 cup Water (use 2.25 cups for pressure cooker)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. Drain it completely in a colander and set aside.

2. 2

   Temper the Spices: Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Once hot, add cumin seeds and let them sizzle for 30 seconds. Add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for another 30 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the sliced onions and sauté for 5-6 minutes until they turn translucent and light golden at the edges. Add the slit green chilies and ginger-garlic paste, and cook for one minute until the raw aroma disappears.

4. 4

   Cook Vegetables and Masala: Add the chopped tomatoes and cook for 3-4 minutes until they become soft. Stir in the turmeric powder, red chili powder, and garam masala. Cook for 30 seconds. Add the mixed vegetables and salt, and sauté for 2-3 minutes, ensuring they are well-coated with the spices.

5. 5

   Cook the Pulav: Add the drained rice to the pot and gently stir for 1 minute to toast the grains, being careful not to break them. Follow one of the methods below:

   • Pot Method: Pour in 3 cups of water. Bring to a rolling boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes until all water is absorbed and rice is cooked.
   • Pressure Cooker Method: Pour in 2.25 cups of water. Stir well. Secure the lid and pressure cook for 2 whistles on medium heat. Let the pressure release naturally.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.