bohemianwanderer – This comforting lentil dish serves four people and takes about one hour to cook. The recipe combines traditional Indian flavors with fresh pasta for a hearty finish. The base uses toor dal, also known as split pigeon peas. Slow simmering allows the lentils to soften completely and absorb the spices. The addition of pasta adds texture and makes the dish more filling, creating a satisfying meal suitable for lunch or dinner.
Begin by rinsing the toor dal thoroughly under cold running water. Place it in a large saucepan with the sliced red chilli, turmeric, raw peanuts, and one and a half litres of water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer gently. Cook for 40 to 45 minutes until the lentils become soft and mushy. Stir occasionally to prevent sticking and ensure even cooking. The texture should be thick but spoonable.
While the lentils cook, prepare the tempering in a separate pan. Heat the coconut oil over medium heat. Add the mustard seeds and wait until they begin to pop. Immediately stir in the asafoetida and fresh curry leaves. Allow the curry leaves to crackle before adding the cumin seeds, cinnamon, and cloves. Fry briefly until fragrant. Stir in the grated ginger, blitzed garlic, and green chillies. Cook until aromatic and lightly softened.
Preparing the Tomato Tempering and Serving With Pappardelle
Add the tomato puree and the fresh pureed tomatoes to the tempering mixture. Stir in the tamarind paste and jaggery or soft brown sugar. Bring the sauce to a gentle bubble and let it simmer for five minutes to deepen the flavors. Pour the tomato mixture into the cooked lentils and stir well to combine. Add a little water if needed to achieve a light, soupy consistency. Season with sea salt and cook for another 10 minutes, allowing the spices to fully infuse the dal.
Remove the pan from the heat and finish with freshly squeezed lime juice. Taste and adjust the seasoning if necessary. The dal should balance heat, sweetness, and tanginess. Serve hot with steamed rice or flatbreads, and garnish with fresh coriander if desired. This dish develops even more depth if rested briefly before serving.
Cook the fresh pappardelle according to the packet instructions. Drain well and divide evenly among four bowls. Ladle the hot dal generously over the pasta. Garnish each serving with finely chopped coriander and red onion. Serve immediately while hot. The combination of soft lentils and fresh pasta creates a rich and satisfying meal suitable for casual dining.
