Papad aur Dahi ki Kadhi (Papad and Yogurt Curry)

I have not been great with the meal planning lately. (Or the grocery shopping. Or staying on top of these write-ups.) I needed something quick and easy for dinner the other day. I'd already settled on making a tomato biryani and a spinach and black lentil dal. But I felt like the meal could use one more dish to round it out. And this papad and yogurt curry lookd pleasingly simple to put together.

I was a bit wary as the previous curry that I made that called for adding broken, uncooked, papads was kind of... meh. But this one was actually really nice. TF and I agreed that it was our favourite of the three dishes that night. Sadly the Kidlet didn't like it, but oh well... you can't please 'em all!

Papad aur Kahi ki Kadhi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. plain yogurt¹
• 1 c. water
• 1 Tbsp. chickpea flour (besan)
• 1 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 4 slices fresh ginger (5cm x 2cm x 3mm)
• 2 fresh green Thai, finger, or serrano chilies, minced
• 2 Tbsp. ghee
• 1 tsp. mustard seeds
• 2 tsp. cumin seeds, 1 tsp. whole, 1 tsp. ground
• 2 tsp. coriander seeds, ground
• 1/4 tsp. ground asafetida
• 3-4 uncooked papads (papadums/lentil wafers), broken into bite-sized pieces
• 1/4 c. chopped fresh cilantro

Directions

1. Combine the yogurt, water, flour, salt, ginger, and chilies, and mix well.
2. Melt the ghee over medium-high heat.
3. Add the mustard seeds, cover, and cook until they've stopped popping.
4. Remove from heat and add the whole cumin, ground cumin, coriander, and asafetida.
5. Allow to sizzle in the hot ghee for a few seconds, then pour in yogurt mixture and return to heat.
6. Add the broken papads and cook, stirring occasionally, until thickened (~5 minutes).
7. Sprinkle with cilantro and serve.

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¹ The recipe doesn't call for it, but I chose to use Greek yogurt here and I really like how it came out. ^Back