This is one-pot, wholesome and super-easy dish that definitely deserves a flaunting. If you’re done with the monotony of cooking lentils the same old ways – soups, stews, salads, etc. – this will come as a respite. This is me. I get bored easily, cooking the same recipes over and over again. Need, as they say, is the mother of all inventions… this applies in the kitchen too. Thus, this recipe. The deep, rich flavored sauce when tossed with pasta, is a crowd-pleaser, specially the kids. Pasta doesn’t need any cajoling after all 🙂
Preparation time: 20 minutes
Cooking time: 40 minutes
200 gms brown lentils, washed thoroughly and soaked in water for 15 minutes.
200gms pasta of your choice. I’ve used Macaroni here.
2 medium size onions, finely chopped.
2 medium size tomatoes, pureed. I always go an extra mile by roasting the tomatoes before pureeing them. This I feel, makes the puree more flavorful.
1/2 cup tomato ketchup
2 tbsps chili sauce
1 tbsp ginger-garlic paste
2 heaped tsps Kashmiri chili powder or smoked or regular paprika
1/2 tsp turmeric powder
2 tsps corriander powder
3 green cardamoms
1 bay leaf
1 medium cinnamon stick
5-6 cups of water
Oil for frying. I’ve used Olive oil. Any cooking oil will suffice.
Salt as per taste
Grated parmesan cheese
1. Heat oil in a large saucepan and add all the whole spices – cloves, cinnamon, cardamom and bay leaf. Fry for few seconds till aromatic.
2. Tumble in the onions and fry till translucent.
3. Add the ginger-garlic paste and saute for a minute till the raw smell goes away.
4. Now add the spice powders – chili, turmeric, corriander and fry on low for a minute.
5. Add the pureed tomatoes and saute on medium till the oil starts leaving from sides.
6. Add the tomato ketchup and chili sauce and stir.
7. Now add the soaked lentils, water and salt. Mix well and simmer on medium for about 25 minutes or until the lentils are tender, lid on.
8. Stir occasionally. Add more water if you feel the sauce is drying out.
9. Toss the pasta into the sauce and cook on medium, lid on. This should take about ten minutes, depending on the type of pasta you use.
Alternatively, you can cook the pasta according to package instructions, drain and then tumble it into the sauce along with some pasta water.
10. While plating, generously grate Parmesan and garnish with chopped corriander.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at firstname.lastname@example.org.