Vadi Papad Nu Shaak (No Onion, No Garlic)
Gujarati-style curry with fried moong vadis and roasted urad papad in a tomato whole-spice masala. Onion and green garlic omitted; ginger and tomato build the base.
Ingredients
For the vadis
- 1 cup moong dal vadi mangodi
- about 3 cups water (for simmering the vadis)
For the tempering and gravy
- 3 to 4 tablespoons neutral oil split for frying vadis and gravy
- 1 teaspoon cumin seeds
- 1/2 inch cinnamon stick
- 3 to 4 cloves
- 1/4 teaspoon asafoetida hing
- 1/2 tablespoon ginger finely chopped
- 2 to 3 green chilies seeded for less heat; chopped
- 1 medium tomato chopped
- salt to taste
- 1 teaspoon red chili powder Kashmiri works well
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 cup water or as needed for gravy consistency
- 2 to 3 tablespoons fresh coriander leaves chopped
To finish
- 6 urad dal papad dry-roasted on a tawa until crisp with a few darker spots, then crushed into large pieces
- fresh coriander sprig for garnish (optional)
Instructions
Fry and cook the vadis
- Heat 1 to 2 tablespoons oil in a kadai on medium heat. Add moong vadis in a single layer where possible and sauté, stirring often, until golden and aromatic. Drain on a plate lined with paper towel.
- Bring about 3 cups water to a boil in a saucepan. Add the fried vadis, reduce to a simmer, and cook 8 to 10 minutes until they soften but still hold shape. Reserve the cooking liquid.
Build the masala
- Wipe the kadai if needed. Heat the remaining 1 to 2 tablespoons oil on medium heat. Add cumin seeds. When they splutter, add cinnamon, cloves, and hing. Stir a few seconds until fragrant.
- Add ginger and green chilies. Sauté about 1 minute without scorching the ginger.
- Add tomato and salt. Cook, stirring and mashing lightly, until the tomato is soft and pulpy and the oil begins to show at the sides.
- Add red chili powder, turmeric, coriander powder, and garam masala. Stir and sauté 1 to 2 minutes so the spices toast in the oil.
Simmer and finish with papad
- Add the cooked vadis along with their simmering liquid. Add about 1 cup more water if the pan looks tight. Mix well, cover, and cook on medium-low 5 to 6 minutes so the flavors meld.
- Crush the roasted papad into large shards and stir in with the chopped coriander. Simmer gently 3 to 4 minutes until the papad softens slightly but still has chew. Adjust salt and water for a thin shaak-style gravy.
- Garnish if you like, and serve hot with phulka, roti, or rice.
Notes
Roast papad before crushing so it does not taste raw in the liquid.
If vadis are very large, break them lightly after frying so they cook evenly.
Leftovers thicken as papad keeps absorbing liquid. Reheat with a splash of hot water.
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