Matta Rice, Kadle Gassi, Beans Upkari and Urad Dal Papad

Ingredients

• 1 cup Kala Chana (Soaked overnight and drained)
• 3 cup Water (For pressure cooking the chickpeas)
• 1.5 tsp Salt (Divided use)
• 3 tbsp Coconut Oil (Divided use)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 1 cup Fresh Grated Coconut
• 1 small Onion (Roughly chopped, for the masala paste)
• 4 pcs Garlic Cloves
• 1 tbsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
• 0.5 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 1 tsp Jaggery (Grated or powdered)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Chickpeas

   • Place the drained, soaked kala chana in a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
   • Secure the lid and pressure cook on high heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
   • Allow the pressure to release naturally. Do not discard the cooking water; set aside the cooked chickpeas and their water.
2. 2

   Prepare the Masala Paste

   • While the chickpeas cook, heat 1 tbsp of coconut oil in a small pan over low-medium heat.
   • Add the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies. Roast for 2-3 minutes, stirring constantly, until they become aromatic and slightly darker. Be careful not to burn them.
   • Transfer the roasted spices to a blender jar and let them cool completely.
   • To the same jar, add the fresh grated coconut, roughly chopped small onion, garlic cloves, tamarind paste, and turmeric powder.
   • Add about 0.5 cup of water and grind to a very smooth, fine paste. Add a splash more water if needed to facilitate grinding.
3. 3

Ingredients

• 500 g Green Beans (Trimmed and chopped into 1-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chillies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming)
• 0.5 cup Fresh Grated Coconut
• 0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)

Instructions

1. 1

   Prepare the green beans by washing them thoroughly, trimming the ends, and chopping them into uniform 1-inch pieces. Set aside.

2. 2

   Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown, which takes about 1 minute.

3. 3

   Add the broken dried red chillies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

4. 4

   Immediately add the chopped green beans and salt to the pan. Stir well to coat the beans evenly with the tempering. Sprinkle 3 tablespoons of water over the beans.

5. 5

   Cover the pan with a lid, reduce the heat to low-medium, and let the beans steam for 10-12 minutes. Stir occasionally to prevent sticking. Cook until they are tender but still retain a slight crunch.

6. 6

   Once the beans are cooked, add the fresh grated coconut and optional jaggery powder. Mix everything gently and cook uncovered for 2 more minutes to allow the flavors to meld together.

7. 7

   Serve the Beans Upkari hot as a side dish with steamed rice and dal, sambar, or rasam.

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.