Pasta in a Split Pea Sauce (Dal Dhokli)
- Ready In:
- 1hr 44mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
SOUP or SAUCE
- 1 cup toor dal (see Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal) #483388)
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 1 pinch of ground asafoetida powder (generous pinch) or 1 garlic clove (finely chopped, less authentic, and added after the cumin seeds and stirred once or twice before add)
- 1⁄2 teaspoon whole cumin seed
- 1 1⁄4 lbs ripe tomatoes, peeled and finely chopped
- 1⁄4 teaspoon ground turmeric
- 1 -2 fresh hot green chili, finely chopped (do not remove seeds)
- 4 tablespoons chopped fresh cilantro or 4 tablespoons fresh coriander
- 1 1⁄4 teaspoons salt
- 3⁄4 water, to cook tomatoes
- 1 1⁄2 cups water, for final cooking with lemon juice
- 1 tablespoon fresh lemon juice
-
PASTA
- 4 quarts water
- 1 1⁄2 tablespoons salt
- 3⁄4 lb chapati pasta (made from dough from Recipe#483402 #483402) or 3/4 lb fettuccine (less authentic)
- 3 tablespoons peanut oil or 3 tablespoons canola oil
- 1⁄2 teaspoon whole brown mustard seeds or 1/2 teaspoon yellow mustard seeds
- 1 whole hot red chili pepper, crumbled
- 1⁄2 teaspoon salt
directions
- Put the toovar dal (tour dal is closest ingredient name on food.com) and 3 cups of water in a heavy pan and bring to a boil. Cover partially, turn the heat down to low, and simmer very gently for 1 hour. Close the lid for the last 15 minutes. Mash the dal against the sides of the pan and set aside.
- Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat.
- When hot, put in the asafetida.
- Five seconds later, put in the cumin seeds.
- Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute.
- Now add the turmeric and mix it inches.
- Add the green chile, cilantro, salt, and 3/4 cup of water and bring to a boil. Cover, turn the heat down to low, and simmer for 7-8 minutes, or until the tomatoes are soft.
- Now add the tomatoes to the cooked dal.
- Add another 1 1/2 cups of water and the lemon juice. Stir and bring to a boil. Cover, turn the heat down to low, and simmer 15 minutes. THIS MUCH CAN BE DONE AHEAD OF TIME AND THE SOUP REHEATED WHEN NEEDED.
- Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir.
- While the pasta cooks, put the 3 tablespoons of oil in a small pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds pop, a matter of seconds, put in the chile.
- Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl.
- Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix.
- As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly.
- To serve, stir the soup from the bottom and put about 3/4 cup in each of 6 soup plates. Divide the pasta into 6 portions and put a mound in the center of each plate. Serve immediately.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!