Khichiya Papad And Lentil Curry

This is a divine curry that tastes awesome with Lime Rice or Plain Rice. I had a whole packet of these sun-dried papad that prompted me to make this curry which is somewhat similar to my mom's and MIL's "Appala Poo Kootu". This is for the theme "Cooking with Sun-dried foods"

Ingredients:

• 25-30 Sun-dried Khichiya Papad/Papadam/Appalam
• 1/2 Yellow Onion
• 1 Small Roma Tomato
• 1/2 Tsp Fennel Seeds
• 3 Tbsp Olive Oil
• 3/4 Cup Split Chick Pea/Bengal Gram, cooked/pressure cooked
• 1-1/2 Tsp Ginger/Garlic Paste
• 1 Tsp Chili Powder or more/less
• 1/4 Tsp Turmeric Powder
• Corn Oil, for deep frying the Papad
• 1/3 Cup Finely Chopped Cilantro

For tempering:

• 1/2 Tsp Mustard seeds
• 1/2 Tsp Split Black Gram
• 1-2 Stalk Curry Leaf

Procedure:

• Pick 23-30 Papad and set aside.

• Deep fry them for a minute per side. They shouldn't over brown.

• Drain on paper towels.

• Coarsely crush the fennel seeds and set aside.

• In a Kadai, heat the Olive Oil and add the Tempering ingredients along with the coarsely crushed fennel seeds. Once the black gram browns and the mustard seeds start sputtering, add the chopped onions. Once the onions turn translucent, add the ginger/garlic paste. A few minutes later add "half" of the chopped Cilantro saving some for Garnish.

• Add 80% of the pressure cooked bengal gram to the Kadai. Mash the remaining 20% slightly and add to the pan.

• Add 3-4 Cups water or more(the papad absorbs all the water and thickens the curry) and let it cook for about 5 minutes. Add chili powder and salt. Check for taste. Add more of chili or salt if needed.

• Halve a few of the fried papad and dump all of them into the curry.

• Cook for 5 more minutes and switch off the stove. The papad continues to absorb the water and it turns out into a sort of gravy.Transfer this to a serving dish and garnish with remaining chopped Cilantro. Delicious with Ghee Rice, Lemon Rice or plain rice.

Enjoy! 
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