Papad Ki Kadhi

Ingredients (1 Serving)

• 1/2 cup Yogurt (curd)
• 2 tablespoons besan (gram flour)
• 2-3 tablespoons oil/ghee
• 1/4 teaspoon asafoetida
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon whole coriander seeds (dhaniya seeds)
• 3-4 bay leaves
• 4-5 whole red chillies
• 4 cloves
• 1/2 teaspoon turmeric powder
• Red chilli powder according to taste
• Salt according to taste
• 3/4 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 15-20 curry leaves
• 3-5 papads (roasted and kept aside)
• Water, as needed (approximately 1.5 liters)

Method:

1. Whip together besan and yogurt until well combined. Set aside.
2. In a large kadhai, heat oil/ghee.
3. Add asafoetida, whole cumin seeds, mustard seeds, and coriander seeds. Stir for a few seconds.
4. Add whole red chillies, bay leaves, curry leaves, ginger-garlic paste, and sauté for a few minutes. If the masala sticks, add 3-4 tablespoons of water.
5. Mix in turmeric powder and red chilli powder. Add a little water and sauté for a minute.
6. Pour in the besan-yogurt mixture and stir well.
7. Add approximately 1.5 liters of water (adjust for desired consistency).
8. Bring the mixture to a boil, then reduce the flame and let it cook.
9. Season with salt according to taste.
10. When the gravy settles down, check for salt, spice, and consistency.
11. Crush kasuri methi and sprinkle it on top.
12. Just before serving, break the roasted papads into pieces and add them to the kadhi.

Nutritional Information (Approximate)

• Calories: 150 Kcal
• Protein: 5 g
• Fiber: 3 g
• Fat: 10 g