Tarka Daal, Pasta In Tomato Cream Sauce And Lava Cake by Zarnak Sidhwa

Ingredients for Lava Cake:

• Chocolate 5 oz
• Butter 100 gm
• Eggs 4
• Sugar 3/4 cups
• Flour 3/4 cups

Method:

1. Grease ramekins or cupcakes liners very well with butter and dust with flour or cocoa powder.
2. Melt chocolate with butter in a bowl set over a pan of simmering water.
3. Beat eggs and sugar and fold in the flour and slowly fold in butter and chocolate mixture.
4. Bake at 180 degrees for only 10 -12 minutes the outer part of the cake should be cooked and middle should look liquidity.
5. Serve overturned dusted with cocoa powder and cream or ice cream on the side.

Ingredients for Pasta In Tomato Cream Sauce:

• Pasta, boiled 2 cups
• Olive oil 2 tbsp
• Onion, diced 1
• Garlic, minced 1 clove
• Tomatoes 1 cup
• Dried basil leaves 1 tbsp
• Sugar 3/4 tsp
• Dried oregano 1/4 tsp
• Salt 1/4 tsp
• Black pepper 1/8 tsp
• Cream 1/2 cup
• Butter 1 tbsp

Method:

1. In a saucepan, saute onion and garlic in olive over medium heat.
2. Add tomatoes, basil, sugar, oregano, salt and pepper.
3. Bring to a boil until most of the liquid evaporates.
4. Remove from heat; stir in cream and butter.
5. Reduce heat and simmer 5 more minutes.
6. Pour over pasta and serve.

Ingredients for Tarka Daal:

• Pigeon peas 1/3 cup
• Yellow lentils 1/3 cup
• Gram lentils 1/3 cup
• Water 3 cup
• Oil 1 tbsp
• Onion 1
• Turmeric powder 1/4 tsp
• Cumin powder 1/2 tsp
• Coriander powder 1 tsp
• All spice powder 1/2 tsp
• Red chili powder 1 tbsp
• Salt 1 tsp

For Tarka:

• Butter or oil 2 tsp
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Curry leaves few
• Garlic 2 cloves
• Ginger grated 1 tsp
• Green chilli 4
• Lemon juice to taste
• Coriander to garnish
  

Method:

1. Combine all the lentils, wash well and soak for 30 minutes.
2. Drain out the water  and put in a pan, add water and a little bit of salt.
3. Cover and cook till done.
4. Mean while, in another pan, heat oil, add in the turmeric powder and the onions and  a little salt and cook the onions till they turn translucent.
5. Add in the cumin, red chili, coriander and all spice.
6. Cook for few seconds. Stir in the lentils, check salt and water consistency and allow it to boil for 45 minutes.
7. Pour in a serving dish and set aside.
8. For the tarka: Take a small pan and heat up the butter or oil, add in the Mustard seeds and allow them to pop.
9. Add in cumin seeds, curry leaves, green chilies, garlic, ginger and cook for a few minutes.
10. Take the lentils out in a serving dish and top with this tarka, sprinkle with coriander leaves and drizzle lemon juice and serve.