In a large mixing bowl, add 1 cup of Whole Wheat flour (Atta), ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder (Haldi), ¼ tsp of Asafetida (Hing) and ½ tsp of Salt.
Mix it well and add Water as required to knead the soft dough.
Take small portion of the dough and start to roll into round five to six inch thin roti.
Then cut into half-inch vertical slits with the help of knife.
Now take both the end portions and twist in the form of pasta.
Divide the remaining into three equal portions and similar way twist all in form of pasta and keep aside.
In a heating pan, take 3 tablespoon of Oil and allow it to heat up.
Add ¾ tsp of Cumin Seeds (Jeera), ½ tsp of Mustard Seeds (Rai), 3 to 4 nos of Dry Red Chillies, handful of Curry Leaves, ¼ tsp of Asafetida (Hing), ½ tsp of Turmeric Powder (Haldi), ¼ tsp of Red Chilli Powder, 1 cup of Water and mix well.
Then add 1 cup of boiled and cooked Toor Dal (Tuvar), ½ tsp of Salt, 1 cup of Water again, 2 tsp of Jaggery and stir well.
Cover the lid and simmer for 5 Min on medium flame or until Dal comes to nice boil.
Furthermore, add twisted pasta one by one and stir continuously to avoid sticking at the bottom.
Cover the lid, simmer for 20 Min on medium flame and keep stirring repeatedly in between.
Lastly add 1 tsp of Lemon Juice and a handful of Coriander Leaves and mix well.
Dal Pasta is now ready to serve hot by garnishing Desi Ghee over it.
