Dahi Papad ki Subzi

The arid climate and scarcity of fresh vegetables  have greatly dictated traditional Rajasthani cooking. Various kinds of sun-dried spicy lentil wafers and sun dried vegetables replaced fresh produce  whenever necessary owing to the harsh climate of the region. Food that can last for several days and food that does not need heating were preferred. In spite of all that, the state's cuisine is one of the  finest ones in the Indian culinary world and the signature dishes of the state are enjoyed through out the nation. 

Today's dahi papad ki subzi aka a side dish prepared with lentil wafers (papad) and yogurt (dahi) is a fine example of the region's culinary creativity. This is a simple dish prepared without any vegetables, yet a delicious one with a fine balance of flavors coming from simple spices used. It sounds similar to a kadhi from the other regions of India but the addition of papad and boondi elevate the dish. There are variations to this recipe and some include onion and tomato as well. Adding boondi is optional. I saw a Sanjeev Kapoor's version where boondi was included and so, I added them to the subzi. The version I am posting today is a very easy and quick one to prepare and do not have onion or tomato. It can be prepared in under 10 minutes. 

Ingredients:
1 cup yogurt
1 tbsp. chickpea flour (besan)
About 1 cup water
1 tbsp. oil
1/2 tsp. cumin seeds
1 tsp. finely chopped / grated ginger
A pinch of asafoetida
2 red chillies, broken into small bits
1/8 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 tsp. coriander powder
Salt to taste
1/2 tsp. garam masala
2 - 3 medium sized papads / Indian lentil wafers
1/4 cup plain boondi (fried, chickpea flour drops) - optional
Minced cilantro to garnish

Directions:
* Whisk yogurt and chickpea flour together to an even consistency. 
* Toast papad in a microwave or on a tawa and break them into about 2 inch sized pieces.
* Heat oil in a non stick pan and add cumin seeds. When they start to brown, add ginger and saute for a minute. Next add red chillies and asafoetida and saute for about 20 seconds. 
* Add the yogurt mixture, water, turmeric powder, red chili powder, coriander powder and salt. Stir well to combine. Taste and adjust the seasonings if needed. Bring the mixture to a boil, stirring continuously. Lower the heat and let it simmer for a couple of minutes. If the mixture appears too thick, add extra water. Add broken papad pieces and boondi to the yogurt mixture and cook for another two minutes. Add garam masala, stir well and turn off the stove.
* Garnish with cilantro and serve warm.

This goes to Blogging Marathon under 'Easy Dinner Recipes' Theme.


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