PASTA IN A SPLIT PEA SAUCE (DAL DHOKLI)
Entered for ZWT. By Neeru Row Kavi, found in Madhur Jaffrey's "World Vegetarian". From pre-history Indus valley civilization, when the area was known for its cultivation of wheat and split peas. It is a staple today, even in the desert areas. It is a spicy, thick split pea soup with wide noodles that is more main dish than soup. Serve for lunch or supper with a simple green salad. The split peas should be toovar dal to be most authentic. The noodles are traditionally homemade, cut from large rounds of rolled-out whole wheat dough, the same as used for chapatis (Indian Griddle Flatbreads, Recipe#483402 #483402). These rounds are then cut into noodles, left to dry off briefly, and then dropped into the soup. Less authentic, fettuccine or egg noodles may be substituted. The tomatoes in this recipe would have been added to the recipe after the 16th century. Jaffrey peels the tomatoes with a sharp paring knife as if they were apples. The sauce can be made ahead of time.
Provided by KateL
Categories Vegetable
Time 1h44m
Yield 6 serving(s)
Number Of Ingredients 19
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.
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Leen Hammud
[email protected]This dish was a bit too spicy for me. I would recommend using less chili pepper next time.
Mr Farhan
[email protected]This recipe was a bit bland for my taste. I added some extra spices, and it turned out much better. I would definitely make this dish again, but I would adjust the seasonings to my own taste.
Shari Holmes
[email protected]I'm not a big fan of split peas, but I really enjoyed this recipe. The sauce was flavorful and creamy, and the dhokli dumplings were a nice addition. I would definitely make this dish again.
Rati Miqeladze
[email protected]This was a great recipe for a weeknight meal. It was easy to make, and the ingredients were readily available. The dish turned out great, and I would definitely make it again.
mona masoud
[email protected]I made this dish for my friends, and they all loved it. The sauce was creamy and flavorful, and the dhokli dumplings were a nice addition. I would definitely make this dish again.
Robert Hirini
[email protected]This recipe was a bit of work, but it was worth it. The pasta was cooked perfectly, and the sauce was delicious. I would definitely recommend this recipe to anyone who loves Italian food.
Idah Lepota
[email protected]I loved the unique flavor of the split pea sauce. It was creamy and flavorful, and it paired perfectly with the dhokli dumplings. I would definitely make this dish again.
Tibbits oGenius
[email protected]This was a fun and easy recipe to make. The split pea sauce was simple to prepare, and the dhokli dumplings were a lot of fun to make. The dish turned out great, and I would definitely make it again.
PK BD m
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The sauce was creamy and flavorful, and the dhokli dumplings were a nice addition. I would definitely make this again.
Hshsjisiaj Ansjjaiaa
[email protected]This dish was a hit with my family. Everyone loved the unique flavor of the split pea sauce. I would definitely recommend this recipe to anyone looking for something new and different.
Khorasan History
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The pasta was cooked perfectly, and the sauce was delicious. I'll definitely be adding this to my recipe repertoire.
Joshsins Muniz
[email protected]This was a great way to change up my usual pasta routine. The split pea sauce was a bit different, but it was really good. I'll definitely be making this again.
Dylan Pitman
[email protected]This pasta dish was a delightful fusion of Italian and Indian flavors. The split pea sauce was creamy and flavorful, and the dhokli dumplings added a nice texture. I especially liked the addition of lemon zest, which brightened up the dish.