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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat. | 3. When hot, put in the asafetida. | 4. Five seconds later, put in the cumin seeds. | 5. Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute. | 6. Now add the turmeric and mix it inches. | 7. 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. | 8. Now add the tomatoes to the cooked dal. | 9. 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. | 10. Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot. | 11. Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir. | 12. 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. | 13. Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl. | 14. Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix. | 15. As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly. | 16. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pigeon pea paste	1	cup		-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
asafoetida powder	1	pinch	ground chopped added stirred	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
tomato	1 1/4		ripe peeled chopped	77.5862	17.2039	4.048	0.6747
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
green chili	1 -2		chopped	0.0	0.0	0.0	0.0
cilantro	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
salt	1 1/4	1/4		-	-	-	-
water	3/4			0.0	0.0	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	4	quarts		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
pasta	3/4			14.6709	2.1262	0.3274	0.4912
canola oil	3	tablespoons		247.52	0.0	0.0	28.0
brown mustard seed	1/2	teaspoon		-	-	-	-
red chili pepper	1		crumbled	1.25	0.2753	0.0584	0.0138
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.