Pappadums with Avocado Pomegranate Salsa

When I heard a while back about Raghavan Iyer's new cookbook Indian Cooking Unfolded: A Master Class in Indian Cooking with 100 Easy Recipes Using 10 Ingredients or Less, I was bursting with anticipation. For those unfamiliar with Mr. Iyer's offerings, he is also the author of one of my absolute favorite cookbooks, 660 Curries. I have cooked from and written about his books on many occasions and they all come highly recommended from my kitchen. One of the first dishes I have tried and shared from his most recent book was a wonderful chana chaat (tangy and tart chickpea salad).

Now I am offering up yet another beautiful creation from Mr. Iyer. Look no further if you want a unique and slightly spicy appetizer to wow your dining companions. Or if you please, keep it all to yourself. Have a nibble and see if you have second thoughts about sharing this creamy Indian-style "salsa" adorned with sweet pomegranate pearls. Crispy lentil pappadums complete the experience. Thoughts of decadence are quickly whisked away when you realize that everything on the platter is wholesome and nutritious. Of course, most importantly, it's a palette pleaser, with a layering of textures and zesty and tangy flavors that you may perhaps have not considered before.

Pappadums with Avocado Pomegranate Salsa

Recipe by Lisa Turner Adapted from Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less Cuisine: Indian Published on November 14, 2013 Crispy lentil pappadums served with a creamy and zesty avocado, lime and cilantro salsa with pomegranate seeds — great for a snack or as an appetizer Print this recipe Ingredients: 10 to 12 lentil pappadums 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/4 cup fresh cilantro, roughly chopped juice from 1 fresh lime 1 teaspoon sea salt 1 small onion or large shallot, chopped 1 clove garlic, minced 3 green or serrano chilies, seeded and chopped 1 firm tomato, chopped 3 ripe avocados, peeled, pitted and chopped 1/2 cup pomegranate seeds sprinkle of chat masala (optional) Instructions: Heat a small saucepan or frying pan over medium heat. When hot, toss in the coriander seeds and cumin seeds and stir until the seeds darken a few shades — about 1 minute. Remove from heat and grind to a powder in a spice grinder or with a mortar and pestle. Transfer to a food processor and add the cilantro, lime juice, salt, onion or shallot, garlic and chilies. Pulse until the mixture is minced. Transfer to a medium bowl. Add the tomato, avocado, pomegranate seeds and chat masala if using, and gently stir until well combined. Cover with plastic wrap and keep in the refrigerator until the pappadums are ready. To prepare the pappadums, preheat the broiler and move the rack directly under the element. Toast the pappadums for about 1 minute or until they are crisp and lightly browned. With this method, you don't need to turn them. Remove and let cool. Serve the papadums with the salsa on the side. I spooned some of salsa over top of the pappadums, but you can break off bits of the lentil wafers and dip them into the serving bowl. Makes 5 to 6 servings

More Indian dips and salsas that you are sure to enjoy from my kitchen:
Avocado Chickpea Hummus
Tomato and Eggplant Caponata
Fresh Tomato Chutney
Spicy Indian-Style Hummus

On the top of the reading stack: Couture Chocolate: A Masterclass in Chocolate

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