Yellow Sauce Pasta

This is probably the Indian version of pasta, which is a lot more healthier and tastes great too! simple ingredients you get in most of the houses like wheat flour (atta), pulses (preferably arhar/tuvar/toor dal), some salt, tomato and that's it! It's pretty easy. I made it with the leftover dal fry but you can alternatively make the dal fry first and then carry on with this pasta recipe (that will be a little long procedure though). The fact that this snack just fits into our usual diet plan is awesome. Usually, in my place, we have steamed rice with dal fry as lunch and then chappatis (phulka/roti) for dinner. This pasta is made with chapati dough (to make it healthier) but you can try with the refined flour (maida) dough as well. I think it will look better if you aren't that health conscious, but Atta worked absolutely fine for fine. I will be including a simple dal recipe as well, so if you're doing from scratch you don't need to worry. Go ahead, and check out this amazing snack recipe.

serves: 4

cooking time: 35 minutes

Ingredients required:

• 1 cup arhar dal (washed and soaked for 1 hour)
• 1/4 tsp turmeric powder
• salt to taste
• 1/4 tsp cumin (jeera) seeds
• 1/4 tsp mustard seeds
• 1/2 cup wheat flour (atta)
• 1 cup tomato and onion puree
• 1 tsp ginger garlic paste
• 1/4 tsp ground pepper
• 2 tsp oregano (optional)
• ghee/oil- 2 to 4 tsp

Method:

1. In a pressure cooker, put dal, turmeric powder (Haldi), salt and 2 glasses of water. cook the dal for up to 1 whistle and turn down the flame to medium and cook it for 3-4 minutes. Turn off the flame.
2. Meanwhile, make a smooth dough with atta, 1 tsp ghee, and water (as required).
3. With the help of a rolling pin, flatten it in the form of roti and cut thin stripes or you can give any shape you feel like (you can use a cookie cutter as well).
4. Pour the dal into a pan and add your atta stripes to it. (be careful so that they don't they stick and you can more water if your dal is too thick ). let it come to boil once and cook for another 5-6 minutes on medium flame, stirring occasionally.
5. Take a small pan and heat ghee into it. Add cumin seeds, mustard seeds, oregano and fry them until brown, followed by adding a pinch of turmeric powder, coriander powder, tomato and onion paste, red chilli powder (optional).  Cook the masala till the ghee starts to float at the top.  Put this masala into the pan. Add salt and water according to the need. yellow sauce pasta is ready. Garnish it with coriander leaves or fried peanuts.