Udad Dal Papads Recipes

Steps:

• Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
• Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
• Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
• Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

Steps:

• Add all the masalas except oil to the udad flour. Mix well.
• Bind together to form a very hard dough by adding water.
• Cover and keep aside for 2 hours at least.
• Apply little oil; knead the dough by hammering with a heavy pestle to make the dough softer.
• Make equal number of balls.
• Roll out each ball on a rolling board with the help of rolling pins in a circular movement.
• Apply oil if papad tends to stick on rolling board. Repeat with the remaining balls.
• Dry the papad in direct sunlight.
• Remove from sunlight as soon as they are dry enough otherwise they tend to crack.Dry them for a day or two.