Konkani Pej, Chana Sukke and Roasted Papad

Ingredients

• 1 cup Kala Chana (dry, soaked overnight)
• 3 cup Water (for pressure cooking chickpeas)
• 1.25 tsp Salt (divided, or to taste)
• 1 cup Fresh Coconut (grated)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 4 pcs Dry Red Chilies (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Pulp
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (also known as Hing)
• 10 pcs Curry Leaves
• 1 medium Onion (finely chopped)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Chickpeas

   • Rinse the kala chana and soak in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker.
   • Add 3 cups of fresh water and 1/2 teaspoon of salt.
   • Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but still hold their shape.
   • Allow the pressure to release naturally. Do not discard the cooking water.
2. 2

   Roast and Grind the Masala

   • While the chickpeas cook, heat a pan on low-medium heat.
   • Dry roast the coriander seeds, cumin seeds, and dry red chilies for 1-2 minutes until they become fragrant.
   • Add the grated coconut and continue to roast, stirring continuously, for 3-4 minutes until it turns light golden brown and aromatic. Be careful not to burn it.
   • Remove from heat and let the mixture cool completely.
   • Transfer the cooled mixture to a grinder jar. Add the turmeric powder, tamarind pulp, and 2-3 tablespoons of water. Grind to a smooth, thick paste.

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.