Pasta Balls with Lentil Sauce
|Angel hair pasta||4 Ounce, cut into small pieces, cooked (125 Gram)|
|Carrots||8 Ounce, grated (250 Gram)|
|Flour||2 Ounce (1/2 Cup, 60 Gram)|
|Ground cumin||1 Teaspoon|
|Egg||1 , lightly beaten|
|Vegetable oil||1⁄2 Cup (8 tbs) (For Shallow-Frying)|
|For lentil sauce|
|Butter||1 Ounce (30 Gram)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fresh red chilies||1 , seeded and chopped|
|Garam masala||2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Green lentils||6 1⁄2 Ounce (200 Gram)|
|Water||2 1⁄2 Pint (6 Cups, 1.5 Liters)|
|Tomato paste||2 Tablespoon (Puree)|
|Chopped fresh coriander||4 Tablespoon|
1. Place pasta, carrots, flour, cumin and egg in a bowl and mix to combine. Form mixture into small balls, place on a plate lined with plastic food wrap and chill for 20-30 minutes.
2. Heat oil in a frying pan over a medium heat. Add pasta balls and cook, turning several times, for 4-5 minutes or until golden.
3. To make sauce, melt butter in a saucepan over a medium heat, add onion, garlic, chili, garam masala and turmeric and cook, stirring, for 5 minutes or until onion is soft.
4. Stir in lentils, water and tomato paste and bring to the boil. Reduce heat and simmer, stirring occasionally, for 35-40 minutes or until lentils are cooked and sauce is thick. Stir in coriander and simmer for 2 minutes. Serve with pasta balls.