Tadka Pasta

2

cups fresh or frozen, thawed corn kernels, peas, and/or chopped green beans
Kosher salt

1

lb. spaghetti

2

Tbsp. plus 1½ tsp. peanut oil or ghee

2

tsp. black mustard seeds

30

curry leaves (3–4 sprigs)

2

tsp. urad dal

½

tsp. asafetida

4

Tbsp. chilled unsalted butter, cut into pieces

2

oz. Parmesan, finely grated (about 1 cup); plus more for serving (optional)

2

Tbsp. chana dal, soaked 15 minutes, drained, or chopped unsalted dry-roasted peanuts


Source : food

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