Karmaless Cuisines of Jainism: Indo-Italian Daal Dhokli Pasta   
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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)
Salt to your taste.

1 red and/or yellow bell pepper, diced to garnish along with cilantro

  1. 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.
  2. 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.
  3. 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.
  4. Add in 1 or 2 cloves Fenugreek seed, add in some peanuts and some green chilies.
  5. Add in the curry leaves and finally the hing.
  6. Mix everything, and then add in the boiled lentil mixture.
  7. Add in the pasta.
  8. Add in some tomatoes and the cherry tomatoes also.
  9. Finally, add in the turmeric powder, red chilli powder, cumin seeds, and the coriander seed powder.
  10. Add in the garam masala and then the raisins.
  11. Add in some cinnamon sticks and 2 teaspoons of sugar.
  12. Add in some salt to taste.
  13. Let it cook for 5 more minutes so the pasta will soak up all the lentil, curry, and everything.
  14. Before serving, add some cilantro and some mint leaves for flavor.

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