Steamed Basmati Rice, Kadale Kalu Saaru, Alugadde Palya and Urad Dal Papad

Ingredients

• 1 cup Black Chickpeas (Soaked overnight)
• 4.5 cup Water (Divided: 3 cups for cooking chickpeas, 0.5 cup for grinding, 1 cup for gravy)
• 1.5 tsp Salt (Divided: 0.5 tsp for cooking chickpeas, 1 tsp for gravy, or to taste)
• 2 tbsp Coconut Oil (Divided for roasting masala, sautéing, and tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 5 pcs Dried Red Chilies (Byadagi or Kashmiri variety recommended for color)
• 0.5 tsp Black Peppercorns
• 0.5 cup Fresh Grated Coconut
• 1 pcs Onion (Medium-sized, finely chopped)
• 1 pcs Tomato (Medium-sized, finely chopped)
• 0.25 tsp Turmeric Powder
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in warm water)
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves (From one sprig)
• 0.25 tsp Hing (Asafoetida)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Chickpeas

   • Wash the black chickpeas thoroughly and soak them in plenty of 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 0.5 tsp of salt. Secure the lid.
   • Pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are soft but still hold their shape.
   • Let the pressure release naturally. Reserve the cooked chickpeas along with their cooking water (known as 'kattu').
2. 2

   Prepare the Masala Paste

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add coriander seeds, cumin seeds, chana dal, urad dal, black peppercorns, and dried red chilies.
   • Roast for 2-3 minutes, stirring continuously, until the dals turn golden and the spices release a rich aroma. Be careful not to burn them.
   • Turn off the heat and allow the roasted spices to cool completely.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and about 0.5 cup of water. Grind to a very smooth paste.

Ingredients

• 500 g Potato (about 4 medium potatoes)
• 2 tbsp Vegetable Oil (coconut oil can also be used)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split chickpeas)
• 0.25 tsp Hing (asafoetida, ensure it's gluten-free if needed)
• 10 leaves Curry Leaves (fresh)
• 1 large Onion (finely chopped)
• 3 item Green Chili (slit lengthwise or chopped, adjust to taste)
• 1 inch Ginger (finely grated)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the potatoes thoroughly. Place them in a pressure cooker or a large pot with enough water to cover them.
   • Cook until they are fork-tender. In a pressure cooker, this takes about 3-4 whistles. In a pot, it will take 15-20 minutes of boiling.
   • Once cooked, drain the water. Let the potatoes cool just enough to handle, then peel the skin.
   • Using your hands or a fork, roughly mash the potatoes. Keep some small chunks for a good texture; do not make a smooth paste.
2. 2

   Prepare the Tempering (Oggarane)

   • Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously until they turn golden brown and aromatic. Be careful not to burn them.
   • Add the curry leaves and hing. Sauté for another 15-20 seconds until the curry leaves are crisp.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, green chilies, and grated ginger to the pan.

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.