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The Name has got me quite a few 'Umms' and 'Ayes' from people when I offered to make it for them. But, the unique taste and flavour is quite tasty and is enjoyed by many. A welcome break from usual vegetable curries. The recipe was given to me by an aunty and is quite a combination of strong flavours like onion-garlic in the paste and calming flavours like curd. It is different from the typical Rajasthani Kadhi. INGREDIENTS Masala Papad – 4 Masala papad here means Urad dal ki papad commonly ingrained with peppercorns or green chillies. Can use Punjabi masala papad or similarly flavoured papad Onion (large) -1 Garlic- 6 Turmeric powder- 1 tsp Red chilli powder- 2 tsp Coriander powder- 1 ½ tsp Asafoetida (Hing)- A pinch (Optional) Curd (Not sour)- 1 ½ cup Cumin seeds- 1 tsp Water- 1 cup (Depending on consistency of curd) Salt- to taste Oil- to shallow fry and for preparation Fresh coriander leaves- to garnish Break the masala papad into 4 pieces and shallow fry or deep f

The taste is distict and gets a unique taste from its coconut and spices' content. Quite similar to the Bengali Dal and the "Abhara" (Mahaprasad) Dal served at the Puri Jagannath Temple and other temples in Orissa, my first attempt was a superhit and surprised me. INGREDIENTS for the DAL Channa Dal- 1 cup *Coriander powder- 2 tsp *Garam masala- 1 ½ tsp *Turmeris powder- 1 tsp Sugar- 3 tsp Salt to taste (Add lesser than for normal dal) Water- 2 cups Wash and soak chana dal for atleast half an hour prior to steaming. Drain and pressure cook with 2 cups of water and salt till done. it takes 4 whistles in the cooker. This takes about half an hour or more. Alternately, cook with 2 cups of water in a covered pan till done. You may need to add more water. When the dal is done,open the pan, add powders and sugar, stir and boil for 5 minutes. Masala and tempering for dal Ghee Mustard seeds – 1 tsp Cumin seeds- 1 tsp Cardamom (whole)- 5 Cloves – 5 Cinnamon – 2 inch stick ( break