Pasta In A Split Pea Sauce Dal Dhokli Recipes

PASTA IN A SPLIT PEA SAUCE (DAL DHOKLI)

Steps:

• 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.

INDIAN GRIDDLE FLATBREADS (CHAPATIS)

Steps:

• DOUGH:.
• Put the flour in a bowl.
• Slowly add about 3/4 cup plus 2 tablespoons water, just enough to gather the dough together and make a ball.
• Knead the dough well for 10 minutes.
• Make a smooth ball and put it in a bowl. Cover with a damp cloth and set aside for 30 minutes. It will turn quite soft.
• Divide into 12 balls. Keep covered while you work with the twelfth.
• COOK:.
• Set a cast-iron frying pan or griddle on medium-high heat. Allow it to heat up. Make a small wad with a cloth or paper towel and keep nearby.
• Take a ball of dough and dust it well with flour. Now roll it out into a 5-1/2-inch round on a floured surface. Lift it up and slap it back and forth between your palms to shake off the extra flour.
• DO THE FOLLOWING STEPS FAST:.
• Slap the chapati onto the hot griddle. Let it cook for 45 seconds.
• Turn it over and cook the second side for another 35-45 seconds.
• Turn it over again and cook another 5 to 6 seconds, pushing down on it with the paper wad and rotating it a little with each push. Do this fast; it helps to puff up the chapati.
• Put the cooked chapati on a plate and cover it with a towel or another upturned plate.
• Make all the chapatis this way, making sure to wipe off the cast-iron pan with a paper towel after each one is made. If it takes you a while to roll out the next chapati, turn the heat under the cast-iron pan down to low while you roll it and then turn it up again. (Or have someone else form a chapati while you cook one.).
• Serve immediately.
• These can be made ahead and stored in a plastic bag in the refrigerator or freezer. To reheat them, wrap a whole bundle of them in foil and put them in a medium oven (350F/177C) for 15 minutes. You can also sprinkle a little water on an individual chapati and then either heat it in a microwave oven for 30-45 seconds or slap it onto a hot, lightly greased griddle for a few seconds on each side.