Cucumber dhal
Dosakai pappu
Fazzoletti
- 1 CUP SPLIT YELLOW LENTILS
- 1/2 TSP BLACK MUSTARD SEEDS
- 1 ONION, chopped
- 2 CHILLIES, chopped
- 1/2 TSP CHILI POWDER
- 1/2 TSP TURMERIC
- 1/4 TSP ASAFETIDA
- 1 CUCUMBER, cubed
- 1 TBSP TAMARIND PULP
- 1/2 TSP SALT
- 400 GRAM HOME MADE PASTA
- 4 TBSP PESTO
- 100 GRAM PARMESAN CHEESE, grated
- 2 TBSP OLIVE OIL
Add 3 1/2 cup water to the lentils and bring to the boil. Simmer for 45 minutes, stir often. Heat some oil and stir fry the mustard seeds, the onions and the chillies or 2 minutes. Add the lentils, the rest of the ingredients and 1/2 a cup of water and simmer for 6 minutes; stir all the time.
Roll the pasta out as thin as possible and cut in small squares. Cook these 2-3 minutes in ample water with some olive oil. Drain, and add the other ingredients; toss and serve immediately with insalata Caprese.
Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.
This is a recipe from Andhra Pradesh, on the South East coast of India.
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