Masale Bhaat, Tomato Saar and Roasted Papad

Ingredients

• 4 medium Tomato (ripe and red)
• 0.25 cup Fresh Coconut (grated)
• 1 piece Green Chilli (adjust to taste)
• 0.5 inch Ginger
• 1 tbsp Jaggery (grated or powdered)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (preferably Kashmiri for color)
• 1 tsp Salt (adjust to taste)
• 3 cup Water (divided)
• 1.5 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 8 leaves Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Boil the Tomatoes

   • Wash and roughly chop the tomatoes.
   • In a medium pot, combine the chopped tomatoes with 1 cup of water.
   • Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the tomatoes are very soft and the skins begin to separate.
   • Remove from heat and allow the mixture to cool down completely.
2. 2

   Blend the Base

   • Transfer the cooled tomatoes along with their cooking water to a blender.
   • Add the grated fresh coconut, green chilli, and ginger to the blender.
   • Blend until you achieve a very smooth and fine paste.
3. 3

   Simmer the Saar

   • Pour the blended tomato-coconut paste into the same pot.
   • Add the remaining 2 cups of water, turmeric powder, red chilli powder, jaggery, and salt. Stir well to combine, ensuring there are no lumps.

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.