A traditional rajasthani dish that’s yogurt based thin gravy with broken papadums (papads) immersed. To begin with firstly roast 6-7 papads. Do not over-roast in order to avoid burnt taste. Next, add three tablespoon of ghee in a Kadhai/wok, followed up with asafoetida, some cumin seeds, chopped ginger and green chillies.
Now, add powdered spices like turmeric, coriander powder, red chilli powder and salt. Once the powdered spices are added we need to lower the flame. Lastly, add one cup curd/dahi and keep stirring the mixture. Else, the curd might curdle. Once the gravy thickens and the edges display a bright red colour, add a cup of water. Add, the bits of roasted papad and do not let it soak for long. Else, they might get soggy. Finish it off by sprinkling some Garam masala and fresh chopped coriander leaves. Serve with flat breads/phulkas or pooris (deep fried wheat bread).

*That’s how weekends become more meaningful at my place. Thanks to Dadda and daughter collaboration