For all ingredients, please use organic versions if available
1 pound toor daal (split peas lentil)
1 pound bow tie pasta
1 pound tomatoes
½ pound cherry tomatoes
1 bunch cilantro
2 pieces green chilies (jalapeño)
3 stalks curry leaves, fresh
1/5 pound golden raisins
Lemon juice
2 teaspoons red chili powder
3 teaspoons dhana jeeru
½ teaspoon tumeric powder
½ teaspoon garam masala
1½ - 2 roasted cumin seed
and coriander seed
mixed powder
¾ teaspoon hing (asafoetida)
1 teaspoon mustard seeds
1 teaspoon
whole cumin seeds
1 teaspoon udad daal
5 tablespoons oil
3 cinnamon sticks
3 cloves
Methi (fenugreek seeds)
Peanuts
Salt to your taste.
1 red and/or yellow bell pepper, diced to garnish along with cilantro

- Boil 1 cup of lentil with about 3 cups of water in a pan for about 10-15 minutes. After that, blend the lentils so they become liquefied. If they’re a little thicker, add some more water to make it to the right consistency.
- In another pan, boil some water, and after it boils, add in the pasta. Add in a little salt, a little olive oil. Cook it for about 10 minutes, and then take it out and drain the hot water.
- Heat up 3-4 tablespoons of olive oil, and then add in the mustard seed, add in the cumin, some dried chilies, add in a few seeds of the coriander.
- Add in 1 or 2 cloves Fenugreek seed, add in some peanuts and some green chilies.
- Add in the curry leaves and finally the hing.
- Mix everything, and then add in the boiled lentil mixture.
- Add in the pasta.
- Add in some tomatoes and the cherry tomatoes also.
- Finally, add in the turmeric powder, red chilli powder, cumin seeds, and the coriander seed powder.
- Add in the garam masala and then the raisins.
- Add in some cinnamon sticks and 2 teaspoons of sugar.
- Add in some salt to taste.
- Let it cook for 5 more minutes so the pasta will soak up all the lentil, curry, and everything.
- Before serving, add some cilantro and some mint leaves for flavor.