21 December, 2014
Dal Phool Curry (Hand made pasta in lentils sauce)
The credit for this dish entirely goes to my mom who called me up one fine day morning and told me
this recipe which she had tried.She has High B.P and thyroid problems and she is a very choosy
eater.But she too mentioned about the healthy sides of this dish ,how good it tastes and how easy it
is on the stomach etc.This is a very old traditional recipe but While making this curry I made some
modifications such that it is liked by my toddler daughter.
1.Red Masoor Dal(Red lentils)(1 cup)
2.Onions (2 finely chopped)
3.Garlic(6 to 7 cloves(finely chopped)
4.Ginger 1/2 inch(cut into juliens)
5.Green chillies(2 to 4)
6.Kashmiri Red chilli powder( just for colour) 2 tbsps
8.Salt as per taste
9.Coriander leaves (a bunch)
10 Ajwain (or thyme)
11.Oil 2 tbsp
12.Origano ,Celery and other mixed dried herb seasonings(1 tbsp)
For the pasta
1.All purpose flour or wheat flour (2 cup)
2.Oil 1 tbsp
3.Salt as per taste
1.Boil the lentils with two cups of water.
2.Add all the ingredients except butter and ajwain to the lentils and allow it to boil together over
low flame for around 15 to 20 minutes unless and utill the lentils is blended with the ingredients
3.Make a firm dough from the wheat flour.
4.Roll out a big round ,medium thick ,flat bread or roti.
5.With a cookie cutter cut out flowers from the bread.
6.Add the flower shaped pastas into the lentils and cook for another 10 miutes.
8.Heat the oil and add ajwain or fresh thyme can be added.
9.Add the above seasonings to the letils curry.
10.Decorate with parseley or fresh coriander leaves.