1 1⁄2tsp ground coriander- cumin powder (see cook’s note)
1⁄2tsp salt
Method
To make the pasta, combine both flours with the 3tbsp oil in a mixing bowl. Add the spices, salt and 7-8tbsp warm water and mix until a shaggy dough forms. Knead the dough for 3-4 minutes until it is smooth, then add the extra 2tsp oil and continue kneading for 2 more minutes.
Put the dhal in a deep pan, add 720ml water, season with salt and mix well. Bring the mixture to the boil over a medium heat, then reduce the heat to low and simmer while continuing to make the pasta.
Divide the dough into four equal portions and shape each into a round ball. Next, press each of the balls flat between your palms, before rolling them out into 20cmx25cm flat ovals on a work surface. Cut the discs into bite-sized triangle shapes.
Slowly drop the dough shapes into the dhal, a few at a time, and let them simmer for 9-10 minutes. Once the pasta is cooked, stir in the chopped coriander, if using.
Spoon the dhal and spicy pasta into four bowls and top with the red onion, coriander, if using, and green garlic or garlic paste. Drizzle a little groundnut oil on top and serve with the rice or roti.
COOK’S NOTE To make coriander-cumin powder, dry-roast coriander and cumin seeds (using a ratio of 3:1) for around 3 minutes, then blend to a smooth powder.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE SPICE COLLECTOR’S COOKBOOK BY VINA THAKKAR PATEL, PHOTOGRAPHY BY JONATHAN LOVEKIN (NOURISH BOOKS, £25).
