Papad ki Sabzi
Roasted lentil papad softened at the last minute in a tangy Rajasthani yoghurt-tomato gravy for a fast pantry curry.
Cuisine: Rajasthani (Rajasthan) · Style: Curry · Protein: Lentils · Total time: · Difficulty: easy · Servings: 3 · Spice: 2/5
Ingredients
- 4 urad dal papads, roasted and broken into large pieces
- 3/4 cup yoghurt, whisked
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp Kashmiri chilli powder
- 1 pinch asafoetida
- 1 tbsp oil
- Coriander leaves
- Salt to taste
Steps
- Whisk yoghurt with a little water until smooth. Heat oil, crackle cumin and asafoetida, then add tomato, turmeric, coriander powder, chilli powder, and salt.
- Lower the heat and stir in yoghurt gradually, keeping the gravy at a gentle simmer so it stays smooth. Adjust with water for a light curry consistency.
- Add roasted papad pieces just before serving and cook for only a minute or two. Finish with coriander and serve with roti or rice.