Easy Urad Papad Sabzi Recipe: Quick Summer Special Dish
Looking for a quick summer meal? Try this delicious and easy Urad Papad Sabzi recipe! Made in 10 minutes with simple ingredients. Perfect with roti!
Ingredients
- 3 small Urad Papads you can use more for a larger serving
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Cumin Seeds Jeera
- 5-6 Curry Leaves
- 2 large Onions finely chopped
- 1 Green Chilli 6 cloves of Garlic, and a small piece of Ginger (crushed together)
- 1 medium Tomato finely chopped
- 1 teaspoon Kanda Lasun Masala or your favourite Red Chilli Powder/Garam Masala
- A pinch of Turmeric Powder
- Salt to taste use sparingly as papads already contain salt
- Water for the gravy
- 2 tablespoons Roasted Peanuts coarsely crushed
- Fresh Coriander Leaves chopped for garnish
Instructions
- Fry the Papads: Heat a pan or tawa with a little oil. Fry the Urad papads until crispy. Remove them from the pan, let them cool slightly, and crush them roughly with your hands.
- Prepare the Tempering: In the same pan, add a little more oil if needed. Drop in the cumin seeds and curry leaves. Let them splutter.
- Saute the Aromatics: Add the finely chopped onions. Saute lightly until translucent (do not over-brown them). Add the crushed ginger, garlic, and green chilli. Saute for another minute.
- Cook the Tomatoes: Toss in the chopped tomatoes and cook for 1-2 minutes until they soften slightly.
- Add Spices: Sprinkle a pinch of turmeric powder, your Kanda Lasun masala (or red chilli powder), and a little salt. Mix well. Remember, this Urad Papad Sabzi Recipe doesn't need much salt because the papads are already salty!
- Make the Gravy: Lower the heat. Pour in some water, depending on how much gravy you want. Add fresh coriander leaves and let the mixture simmer for 2-3 minutes on low heat.
- Combine Papad and Peanuts: Add the crushed fried papads into the simmering gravy. Follow up with the coarsely crushed roasted peanuts.
- Final Simmer: Stir everything gently and cook for just 2 more minutes. Turn off the stove while the gravy is still slightly wet, as it will thicken naturally as it cools. Your mouth-watering Urad Papad Sabzi Recipe is ready to serve!