Name: Dried Lentil Wafers with a Yogurt Sauce (Papad Aur Dahi Ki Hadhi)
Yield: Serves 4
Cuisine: India
Ingredients: ¼ cup finely chopped fresh cilantro leaves and tender stems for garnishing; 2 teaspoons cumin seeds: 1 teaspoon left whole, 1 teaspoon ground; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove the seeds); 1 teaspoon black or yellow mustard seeds; 3 uncooked lentil wafers (papads or pappadums), at least 6 inches in diameter, broken into bite-size pieces (see box); 2 tablespoons Ghee or canola oil; ¼ teaspoon ground asafetida; 1 cup plain yogurt; 1 tablespoon chickpea flour; ¼ teaspoon ground turmeric; 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped; 1 teaspoon coarse kosher or sea salt; 2 teaspoons coriander seeds, ground

Preparation info

Serves
4

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Unusually textured and thickly sauced, this curry is pure comfort food. I always devour stacks of homemade whole-wheat breads and a small mound of pickles, either store-bought or homemade, along with it. It is no wonder people in Rajasthan snooze for a while in the afternoon, after a lunch like this.