Pasta in a Split Pea Sauce (Dal Dhokli) Recipe

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Ingredients:

Serving

1 cup toor dal (see pigeon pea paste (aka arhar dal or toovar dal) #483388)
2 tbsp peanut oil
1 pinch of ground asafetida 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 tsp whole cumin seed
1 1/4 lbs ripe tomatoes, peeled and finely chopped
1/4 tsp ground turmeric
1 -2 fresh hot green chili, finely chopped ( do not remove seeds)
4 tbsp chopped fresh cilantro
1 1/4 tsp salt
3/4 water , to cook tomatoes
1 1/2 cups water , for final cooking with lemon juice
1 tbsp fresh lemon juice
4 quarts water
1 1/2 tbsp salt
3/4 lb chapati pasta (made from dough from indian griddle flatbreads (chapatis) #483402) or 3/4 lb fettuccine (less authentic)
3 tbsp peanut oil
1/2 tsp whole brown mustard seeds
1 whole hot red chili pepper, crumbled
1/2 tsp salt

Directions:

Put the toovar dal (tour dal is closest ingredient name on ) 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.06 Kcal (2010 kJ)
Calories from fat	345.98 Kcal
		% Daily Value*
Total Fat	38.44g	59%
Sodium	2442.82mg	102%
Potassium	296.98mg	6%
Total Carbs	28.5g	10%
Sugars	3.87g	15%
Dietary Fiber	1.38g	6%
Protein	9.41g	19%
Vitamin C	54.1mg	90%
Iron	1.7mg	9%
Calcium	85.5mg	9%

Amount Per 100 g
Calories	55.58 Kcal (233 kJ)
Calories from fat	40.06 Kcal
		% Daily Value*
Total Fat	4.45g	59%
Sodium	282.81mg	102%
Potassium	34.38mg	6%
Total Carbs	3.3g	10%
Sugars	0.45g	15%
Dietary Fiber	0.16g	6%
Protein	1.09g	19%
Vitamin C	6.3mg	90%
Iron	0.2mg	9%
Calcium	9.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.5

Points
14

PointsPlus

Good Points

saturated fat free,
cholesterol free,
sugar free

Bad Points

High in Sodium

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