Jhatpat Tadka Pasta

Ingredients

• •1 cup Whole wheat Pasta/Macaroni
• •½ cup Rajma/White soyabean (boiled)
• •2 tbsp Milk
• •2 tbsp Cheese (grated)
• •2 medium Onion- (thinly sliced)
• •1 cup Broccoli/Cauliflower (chopped florets)
• •¼ cup Green capsicum (cut into cubes)
• •1 tsp Grated ginger
• •Few Dill/coriander leaves for garnishing
• •1 tbsp Peanuts (slightly roasted and coarsely crushed)
• •1 Bay leaf
• •1 tsp Cumin seeds
• •1 tbsp Sesame seeds
• •1 tsp Chilli Powder
• •½ tsp Turmeric Powder
• •Salt to taste
• •1 tbsp Oil

Method

1. 1
   Boil whole wheat pasta until cooked with a teaspoon of salt and 2-3 drops of oil.
2. 2
   In a pan, heat the oil, then add the bay leaf, sesame seeds, cumin seeds, sliced onions, and grated ginger and cook for a few minutes.
3. 3
   Stir in the turmeric and chilli powder for a minute, then add the parboiled rajma and cook for another minute.
4. 4
   Toss in the parboiled cauliflower/broccoli and combine thoroughly.
5. 5
   Stir in the finely crushed peanuts for another minute, then add the cooked pasta and stir fry for another 1-2 minutes, or until the pasta is thoroughly coated with all of the spices and onions.
6. 6
   When done, turn off the heat and stir in the milk and shredded cheese.
7. 7
   Serve with finely chopped dill/coriander leaves as a garnish.