Steamed Basmati Rice, Koddel and Roasted Papad

Ingredients

• 1 cup Kala Chana (Dry, soaked overnight for at least 8 hours)
• 2 medium Potato (Peeled and cut into 1-inch cubes)
• 1 medium Onion (Finely chopped)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 5 whole Dry Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Turmeric Powder
• 1 inch piece Tamarind (Soak in 1/4 cup warm water, or use 1 tbsp paste)
• 1 tsp Jaggery (Optional, powdered or grated to balance flavors)
• 1.5 tsp Salt (Divided, adjust to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 4 clove Garlic (Lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (Fresh)
• 3.5 cup Water (3 cups for cooking chickpeas and 0.5 cup for grinding masala)

Instructions

1. 1

   Cook the Chickpeas: Wash and soak the black chickpeas in ample water overnight (at least 8 hours). Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, and 0.5 tsp of salt. Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but hold their shape. Let the pressure release naturally. Do not discard the cooking water.

2. 2

   Prepare the Masala Paste: While the chickpeas cook, heat a small, heavy-bottomed pan on low heat. Dry roast the dry red chilies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they become fragrant and slightly darker. Transfer to a plate to cool. In a blender, combine the roasted spices, grated coconut, turmeric powder, and tamarind pulp (squeezed from the soaked tamarind). Add about 0.5 cup of water and grind to a very smooth paste.

3. 3

   Combine and Cook the Curry: In a large pot or kadai, add the cooked chickpeas along with their cooking water. Add the cubed potatoes and chopped onion. Bring to a boil, then reduce heat and cook for 8-10 minutes until the potatoes are almost fork-tender. Stir in the ground masala paste, the remaining 1 tsp of salt, and the optional jaggery. Mix well. Reduce the heat to low, cover, and let the curry simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.

4. 4

   Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the urad dal and fry until it turns a light golden brown. Add the crushed garlic and sauté for 30-40 seconds until aromatic. Finally, add the curry leaves, stir for a few seconds, and immediately turn off the heat.

5. 5

   Finish and Serve: Pour the hot tempering over the simmering curry. Stir gently to combine. Cover the pot and let the curry rest for at least 5 minutes for the flavors to infuse. Serve hot with steamed rice, neer dosa, or sannas.

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.