SPAGHETTI - with an Indian twist / Spaghetti - with Urad Dal

An healthy spaghetti with an Indian twist.  Making with usili is an awe-somatic idea by my friend Hema Naren who is an inventor of this super delicious recipe.  When got to taste this a couple of months before and we just loved it!  Thank you Hema for the scrumptious recipe and definitely adding in our regular diet often!

Urad dal has high rich of iron as a low in calories.  It is very important component of hemoglobin and it is necessary for metabolism and energy production.  This is especially useful for girls / women during menstruation.  Also this dal is one of the riches sources of proteins and vitamin B.  As mentioned earlier it is very good for women as it has folic acid, calcium, magnesium, potassium which makes it a healthy pulse.  For those who do not eat meat, add urad dal / black gram in regular diet as it is rich in protein which is much required for a healthy life.

INGREDIENTS:

Spaghetti              - 1 Pack 

Urad dal               - 1 cup

Red chillies          - 5 to 6

Asafoetida            - 2 pinches

Olive oil               - 1 tsp

Cooking oil          - 1 tsp (I used canola)

Salt                       - to taste

HOW TO MAKE:

Soak Urad and red chillies for 2 hours and grind coarsely along with needed salt and asafoetida.

Steam urad mixture in idli plate or in the steamer as shown below.  Allow to cool down.  Grease your palm with little oil and break the steamed urad idlies and make it crumbs.

Meanwhile, boil enough water add spaghetti along with a tsp of olive oil and little salt.  Cook spaghetti and drain the water.

Heat oil in a kadai splutter mustard seeds and urad dal.  Add the crumbs and stir continuously.  Soon it will form fine crumbs at that time add cooked spaghetti.  Blend well with the mixture.  Garnish with curry leaves.  

Serve hot.

TIPS:

We are adding salt with urad also in the spaghetti hence, care to be taken.

I have steamed the grounded mixture here, but you can add in the kadai directly to make it crumbs.  It takes little longer.  Steaming helps to save some for future use.  Store it in a zip lock and freeze it for using later helps to make easily.  Whenever needed thaw and use it.

We can use the mixture to make vegetable usili like beans usili, avarai usili and etc.,