Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Pasta

Type: Fusion

Boiled toor dal gives this pasta dish an Indian twist


  • Spaghetti pasta, boiled 2 cups
  • Sunflower oil 1 tbsp
  • Garlic, minced 1 tsp
  • Medium onion, thinly sliced ½
  • Carrot, finely chopped ¼ cup
  • Medium tomato, thinly sliced ½
  • Salt to taste
  • Red chilli flakes 1 tsp
  • Split pigeon peas (toor dal), boiled 3 tbsps
  • Dried thyme ½ tsp
  • Low fat yogurt 3 tbsps
  • Fresh coriander leaves, finely chopped ½ cup + to garnish


  • Heat oil in a non-stick pan, add garlic, onion, carrot and tomato and saute for a while.
  • Add salt, red chilli flakes and boiled dal, mix well and saute for 2 minutes.
  • Add pasta and thyme, mix and cook till pasta is heated through.
  • Switch off heat, add low fat yogurt and coriander leaves and mix well.
  • Transfer into a serving dish, garnish with coriander leaves and serve hot.