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Papad aur Dahi ki Kadhi
Rajasthani comfort food: a ginger and green chile yogurt kadhi, steadied with a spoon of chickpea flour and seasoned with a mustard, cumin and coriander tempering, in which broken papads soften into chewy ribbons.
- YieldServes 4
- Hands-on24 min
- Total24 min
- Difficulty
Ingredients
Yogurt base
- 240 gplain yogurt, about 1 cup
- 1 tbspchickpea flour
- 1 tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 20 gfresh ginger, finely chopped (four thin 5 cm slices)
- 2fresh green Thai, cayenne or serrano chiles, stems removed, finely chopped with seeds
- 240 mlwater
Tempering
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- 2 tspcumin seeds, 1 tsp left whole, 1 tsp ground
- 2 tspcoriander seeds, ground
- ¼ tspground asafetida
- 3uncooked papads (lentil wafers), at least 15 cm across, broken into bite-size pieces
- 15 gfresh cilantro leaves and tender stems, finely chopped (about 1/4 cup), to garnish
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