Cook Time: 40 mins
Servings: 4 Serving
Category: Dal / Curry
| For Dough | Quantity |
|---|---|
| Whole Wheat Flour / Atta | 1 cup |
| Red Chilli Powder / Lal Mirchi | ¼ tsp |
| Turmeric Powder / Haldi | ¼ tsp |
| Asafetida / Hing | ¼ tsp |
| Salt | ½ tsp |
| Water for kneading | as required | Other Ingredients | Quantity |
| Boiled and Cooked Pigeon Dal / Toor / Tuvar | 1 cup |
| Water | 2 cup |
| Oil | 3 tablespoon |
| Cumin Seeds / Jeera | ¾ tsp |
| Mustard Seeds / Rai | ½ tsp |
| Dry Red Chillies | 3 to 4 nos |
| Curry Leaves | 3 tsp |
| Turmeric Powder / Haldi | ½ tsp |
| Asafetida / Hing | ¼ tsp |
| Red Chilli Powder / Lal Mirchi | ¼ tsp |
| Salt | ½ tsp |
| Jaggery / Gud | 2 tsp |
| Lemon Juice | 1 tsp |
| Chopped Coriander Leaves | handful |
| Clarified Butter / Desi Ghee for garnishing | as required |
| # | Cooking Dal Pasta | Step by Step |
|---|---|
| 1 | In a large mixing bowl, add 1 cup of Whole Wheat flour (Atta), ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder (Haldi), ¼ tsp of Asafetida (Hing) and ½ tsp of Salt. |
| 2 | Mix it well and add Water as required to knead the soft dough. |
| 3 | Take small portion of the dough and start to roll into round five to six inch thin roti. |
| 4 | Then cut into half-inch vertical slits with the help of knife. |
| 5 | Now take both the end portions and twist in the form of pasta. |
| 6 | Divide the remaining into three equal portions and similar way twist all in form of pasta and keep aside. |
| 7 | In a heating pan, take 3 tablespoon of Oil and allow it to heat up. |
| 8 | Add ¾ tsp of Cumin Seeds (Jeera), ½ tsp of Mustard Seeds (Rai), 3 to 4 nos of Dry Red Chillies, handful of Curry Leaves, ¼ tsp of Asafetida (Hing), ½ tsp of Turmeric Powder (Haldi), ¼ tsp of Red Chilli Powder, 1 cup of Water and mix well. |
| 9 | Then add 1 cup of boiled and cooked Toor Dal (Tuvar), ½ tsp of Salt, 1 cup of Water again, 2 tsp of Jaggery and stir well. |
| 10 | Cover the lid and simmer for 5 Min on medium flame or until Dal comes to nice boil. |
| 11 | Furthermore, add twisted pasta one by one and stir continuously to avoid sticking at the bottom. |
| 12 | Cover the lid, simmer for 20 Min on medium flame and keep stirring repeatedly in between. |
| 13 | Lastly add 1 tsp of Lemon Juice and a handful of Coriander Leaves and mix well. |
| 14 | Dal Pasta is now ready to serve hot by garnishing Desi Ghee over it. |
As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Dal Pasta and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!
Useful Tips
– If the dough gets little sticky and rolling has a problem it is good to add some amount of dry flour to the dough to make it soft and pliable.
– Round roti should be thin only.
– Repeatedly stir Dal Pasta in between to avoid sticking to the bottom.
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