Creamy Dal Pasta

Steps

1. 1

   Wash the masoor dal. Chop the carrot, tomato, and optional onion and garlic. Have the boiled pasta ready before beginning the sauce.

2. 2

   Heat the ghee or oil in a pressure cooker over medium heat. Add the optional garlic and onion and sauté briefly until fragrant, taking care not to brown them heavily.

3. 3

   Add the chopped carrot and tomato to the pressure cooker. Stir to combine.

4. 4

   Add the cashews and washed masoor dal. Pour in a little water—enough to help the ingredients cook and prevent scorching, but not so much that the mixture becomes watery.

5. 5

   Close the pressure cooker and cook for 2–3 whistles, or until the vegetables and dal are completely soft. Allow the pressure to release safely, then open the cooker.

6. 6

   Let the cooked mixture cool slightly. Transfer it to a blender and blend until completely smooth and creamy. Add a small splash of water only if needed to keep the blender moving.

7. 7

   Heat a little additional ghee, butter, or oil in a separate pan over low to medium heat. Add the blended dal sauce carefully.

8. 8

   Cook the sauce over low heat for 2–3 minutes, stirring occasionally, until hot and slightly thickened.

   Start 3-minute timer
9. 9

   Add salt only if the baby is above 1 year old. Add a pinch of black pepper and Italian seasoning, adjusting the seasoning to suit the child.

10. 10

    Add the boiled pasta to the pan. Stir gently until every piece is coated and the pasta and sauce are heated through. Cool to a safe serving temperature before serving.