Steamed Basmati Rice, Vegetable Gassi and Urad Dal Papad

Ingredients

• 1 medium Potato (Peeled and cut into 1-inch cubes)
• 1 medium Carrot (Peeled and cut into 1/2-inch rounds)
• 100 g Green Beans (Trimmed and cut into 1-inch pieces)
• 150 g Cauliflower (Cut into small florets)
• 0.5 cup Green Peas (Fresh or frozen)
• 0.5 tsp Salt (For boiling vegetables)
• 1 tsp Coconut Oil (For roasting masala)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 6 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 0.25 small Onion (Roughly chopped, for masala)
• 4 cloves Garlic
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
• 0.5 tsp Jaggery (Optional, to balance flavors)
• 1.5 cup Water (As needed for grinding and gravy)
• 1 tsp Mustard Seeds
• 12 pcs Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Vegetables

   • In a large pot, combine the cubed potato, carrot, green beans, and cauliflower florets.
   • Add enough water to cover the vegetables and 1/2 tsp of salt.
   • Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until the vegetables are fork-tender but still hold their shape.
   • Add the green peas during the last 2 minutes of cooking.
   • Drain the vegetables, reserving about 1 cup of the cooking water for the gravy. Set both aside.
2. 2

   Roast the Masala Spices

   • Heat 1 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chilies. Roast for 1-2 minutes, stirring constantly, until they become aromatic.
   • Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion softens and turns translucent.
   • Add the grated coconut. Reduce the heat to low and roast, stirring continuously, for 6-8 minutes until the coconut turns a deep, reddish-brown color. This step is crucial for the authentic flavor.
   • Turn off the heat and allow the mixture to cool down completely.

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.