Friday, July 4, 2014

Dal Pasta

This is a easier version of traditional gujarati dish Dal dhokali. 
Category :Vegan, low fat
Preparation Time : 35 min.
Cooking Time: 5 min.
Skill level : easy

Ingredients :

1 c toordal, cooked
2 c water
1/4 c peanuts
2 c wholewheat pasta, cooked
1 ts ghee
2-3" Tamarind
2 tbs indian jaggery or sweetener
2" Ginger
2" Cinnamon
2 star anise, halved
5 cloves
1/2 ts mustard seeds
1 ts Cumin
1/4 ts Fenugreek
1/4 ts Carom seeds
Red chilies, whole
15 Curry leaves
2 ts Turmeric
2 ts chili powder
1 ts garam masala(optional)
1 ts Asafoetida
For garnish

1. Blend toordal, ginger,5 curry leaves, turmeric together until smooth.
2. Add water, blend little more.
3. Heat ghee in a big pot at low heat, add star anise, cinnamon, clove.
4. Add mustard seeds, carom seeds, cumin seeds.
5. Add red chili, curry leaves.
6. Add asafoetida, chili powder, garam masala.
7. Add dal liquid.
8. Add tamarind, jaggery, peanuts
9 Let the dal come to boil at medium heat.
10. Add pasta, boil for 5 min.
11. Turn the heat off.
12. While serving sprinkle cilantro, squeeze little lime and 1/4 ts ghee.
13. Serve.

*If you take regular pasta, cook it a little less before. Whole wheat pasta takes longer while regular pasta cooks fast and starts breaking. When we add pasta to dal boiling is necessary to induce flavor so keep it little under cook as ingredient.
* If you like garlic flavor, add 2 ts garlic paste before adding dal mix and cook a little bit.