Boil pasta as per package instructions. Wash and soak 1/2 cup red lentils - masoor daal. In a small pressure cooker, heat some olive oil and add 1/4 chopped onion, 1 celery, 1 carrot, 1/2 green pepper and 2 cloves of garlic. Sauté for a few minutes. Add salt, pepper, red chilli flakes, oregano, and a pinch of thyme and marjoram. Add big pieces of mushrooms and the lentils and sauté for another minute. Add half jar of basic tomato basil pasta sauce, about 1/2 cup water and cook on medium for two whistles. Once done, mix the pasta, lentil sauce, the remaining half jar of the tomato sauce and some reserved pasta water. Serve with olive oil and grated permesan.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
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