Dal & Indian Pasta | Vegan #Tasty Food

so I'm very excited to say we're gonna

start doing some cool collaborations and

my first guest is Monica who I met I'm

making three four years ago yeah she'd

made these Indian canapes for this event

our publisher and they were not joking

literally the best thing I've ever eaten

and ever since then I've been obsessed

with her and I are obsessed with Indian

food Indian foods amazing vegetarian

food as well so Monica's coming today to

make us I'm making dal dhokli which is a

vigilante dish from the west of India

yeah hello and it is a lentil curry with

a little like homemade pasta so you soak

the pasta in dal and you let it cook

like dal and this together with how's

the tasting of garlic really odd but to

be honest it's a very traditional dish

from you know the region of good shark

and it's very kind of hearty its

wholesome its proper comfort food but

it's also really easy right it's super

simple so it's really basic ingredients

that you can find in most you know

supermarkets and new stores and it's

just super super delicious it's just

such a Moorish carry so look okay

amazing so for the Dhokla you want to

add the wholemeal flour along with the

chickpea flour the besan and the whole

knead flour together along with a pinch

of salt need to go in the bowl add your

chilli powder add your carom seeds

turmeric and mix well then I'll leave

droppage oil along with the water and

mix well and knead to a smooth dough

now wrap it in cling film and leave it a

rest while you make the doll

put the doll to cook add the lentils to

the pan along with the water turmeric

and salt chop the onions you just need

to slice them and we peel the ginger

which is created and peel it and slit

the chilies just lengthwise to temper

the dal heat the oil in a pan add your

mustard seeds test a couple to make sure

the oil is hot enough and add the

remaining mustard seeds along with it he

or asafoetida if you don't have any a

sofrito you can also add some garlic

just a touch of garlic would be great at

this stage add the cumin seeds the

cloves the cinnamon and the sliced onion

stir the onion well and cook for six to

seven minutes until it's light brown at

this point at the green chilies in the

curry leaves stir for a few seconds and

add the ginger now stir for 30 seconds

and add your powder spices including the

chili powder and the turmeric powder fry

really nicely at this point with a hand

blender or potato masher master doll to

a coarse thick consistency and at this

stage add the cooked dal to your pants

while the doll is simmering on a low

heat add your tamarind paste and

juggling if you don't have any jaggery

you can use brown sugar and bring to a

boil and simmer gently on a low heat for

seven to eight minutes while the doll is

simmering knead the dough Klee door

really well and divide into two equal

portions forward it out and have a

little bit of oil if it's still a little

bit sticky so allow its portioned out

yeah we've circled it and we just start

rolling it out you wanted nice and flat

circle so roll it out and if you feel it

stick near any points just take a little

bit of oil and dab it on it okay okay

perfect now you want to turn it over

yeah

once I go and roll it out like that so

you're getting a nice even sort of and

why are we portioned it into the four so

it's not like one big roll I kind of

round piece you wanna so basically

you're not using flour because you'll

dry it out

I kind you're using oil yeah so see this

side is thicker yeah so rollin later you

can actually get a little bit of you

know so you want to make it really quite

nice and fit it's nice and tasty ah it's

perfect okay okay you know we're kind of

inspired by time vitaliy a little bit me

boy you haven't made Indian passable

absolutely and I think you know you

you're using ground floor and using

regular flour yeah wholemeal flour so

you know in it there's really nothing to

it apart from the spices that are using

and you know you want to make sure it's

nice and thin because it's going to cook

in the dal

yeah yeah but the thing is a bit if it's

thick as well then there's a good chance

that it won't cook all the way through

okay so the thinner it is the quicker it

cooks as well okay and also you don't

want to make sure it's thick because you

know it expands when it's in the dal

yeah okay so now yours is actually done

so heaping yes so you owe me Jakarta

that's perfect

okay so about that fair no a little yeah

perfect cut them into little faster

shapes and add them to the simmering dal

cooking for 12 to 15 minutes stir gently

while you actually cooking the dough

clean so it doesn't breathe switch the

heat off and serve warm ladle in bowls

along with fresh coriander lemon juice

and some red onion

yeah I got a nice little onion okay we

ready

oh my god I have to say I don't know it

just thing is insane I'm a my a the

whole bowl in about 10 seconds so yeah

oh my seriously and honestly it was

genuinely really super easy accessible

ingredient leave maker please make it

and enjoy it love it and just you know

it you know Develin it it's a perfect

weather for today exactly and if anyone

wants to learn more about Monica

she writes undercook and encouraged got

an amazing book and app and lots of

stuff on her website as well perfect and

that's the perfect time for the body as

well yes exactly as happy Diwali this

week around we've got you some sweets to

celebrate so this is a dark chocolate

stem ginger and ground cardamom crushed

pistachios and it's just a barfi or a

sweet that you can actually find in most

households oh it's delicious it's very

moreish so yeah happy Diwali yellow

happy Diwali

oh my god so yeah thank you so much for

having me big especially while this was

being heaven thank you no other word

thank you so much enjoy guys please be

make it