I had already posted a recipe of South Indian Style Pasta using gunpowder. And now it is time for yet another indian pasta recipe. Here comes Coriander Dhal Pasta. Let me explain the story behind this recipe.
Hubby gets veggies for the week along with lots of coriander and curry leaves. Wife is bored with the usual chutney or rice made with coriander and wants to try something different. Hubby notices a pack of Pasta lying in the pantry and says lets have this for dinner tonight. Eureka!! Wife gets an idea. Why not make something interesting with Pasta that uses coriander. She thinks for a while. Her eyes land upon the Dhal box. Hmmm… Dhal and coriander. Why not use in Pasta. Yes!! Pasta – South Indian Style!! Wife makes it for dinner. Hubby likes it. Yahoo!! Wife clicks a pic and takes a bite 😉
If you are done with reading the story, then it is time to read the recipe. This mainly uses dhal, tamarind and coriander. You can use left over dal as well. I have made use of Delmonte Spirali Pasta. This is made of durum wheat and extremely healthy. You can replace it with any other variety too like Penne, Fusilli etc. Lets head on to the recipe now 🙂
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Delmonte Spirali Pasta– 2 cups
Onion – 1 medium sized
Tomatoes – 2 medium sized
Coriander – 1 cup tightly packed
Green Chilli – 1
Chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Cumin Powder – 1/2 tsp
Cooked Toor + Moong Dal – 1 cup(take equal quantities)
Tamarind – small gooseberry sized
Tomato Sauce – 2-3 tsp
Cumin Seeds/Jeera – 1 tsp
Oil – 2 tsp
Salt – to taste
1. Boil around 4 cups of water in a pan with little salt and oil. Add the pasta to the boiling water and cook for around 15 minutes till the pasta is cooked aldente(not too soft or hard).
2. Drain the water and rinse the pasta in running water. Keep aside.
3. Heat oil in a pan. Temper cumin seeds.
4. Add onions and saute till they turn light brown.
5. Now add tomatoes and saute till they turn mushy.
6. Meanwhile, grind coriander leaves and chilli to a fine paste.
7. Add the coriander-chilli paste to the onion-tomato mixture and saute till raw smell leaves for about 2 minutes.
8. Now add cooked dal, tamarind extract, cumin powder, chilli powder, garam masala and mix well.
9. Add tomato sauce and required salt. Mix well.
10. When the mixture comes to a boil, add the pasta and mix well.
11. Switch off and garnish with coriander leaves.
– I used mixture of toor and moong dal. You can replace with just one dal.
– Olive Oil can be used. I used normal cooking oil as it is an Indian version.