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Dahi Spaghetti

This Italian favourite has a desi twist and contains varied recipes from mustard seeds, curry leaves, black gram dal, roasted split, asafoetida, crumbled cashews and chopped coriander mixed with curd!
Chef Ranveer Brar's Dahi Spaghetti recipe
Serves

- 1

Cooking Time

-1-5 Min

Difficulty

- Easy

Preparation Time

- 10 Min

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INGREDIENTS

  • 1 tbsp oil
  • 1 cup spaghetti
  • water
  • salt
  • 1 tsp mustard seeds
  • 8 to 10 curry leaves
  • 2 tbsp black gram
  • 3 green chillies
  • 2 tbsp split chickpeas
  • 1 tsp asafoetida
  • 2½ tbsp cashew nuts
  • 2 tbsp coriander leaves
  • 1½ tbsp ginger
  • ½ cup carrots
  • 1 cup curd
  • 2 pickled red chillies
  • 1 spring coriander

HOW TO PREPARE DAHI SPAGHETTI

  1. 1

    Heat oil in a saucepan and lightly roast the spaghetti.
  2. 2

    Then add water and salt and allow it to boil for 8 to 10 minutes.
  3. 3

    Strain the water from the spaghetti and wash it with cold water to stop the cooking process.
  4. 4

    To prepare the spaghetti: Heat oil in a saucepan.
  5. 5

    Add mustard seeds curry leaves, black gram dal, chopped green chillies, roasted split chickpeas, asafoetida and cashew nuts.
  6. 6

    Mix them well.
  7. 7

    Transfer the tempering mixture into a mixing bowl.
  8. 8

    Then add the cooked spaghetti, chopped coriander leaves, chopped green chillies, chopped ginger, grated carrot and curd.
  9. 9

    Mix them well.
  10. 10

    Serve the spaghetti in a bowl.
  11. 11

    Garnish it with pickled red chillies (red chillies soaked in vinegar) and a sprig of coriander leaf.
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