Red lentil pasta Upma

Red lentil pasta Upma:

Red lentil pasta upma

While googling for possible gluten free pasta options for my son, I stumbled across Bentilia 100% Red Lentil Rotini and Penne Pasta.The amazing fact is that it comes pretty close to regular pasta in terms of both texture and taste. It is a good source of fiber as well.

I generally add the store bought organic pasta sauce, but after my son had to watch his oxalate intake, I transitioned towards upmas. What made me super happy was that this recipe got me a big thumbs-up from both the kids.

Ingredients:

Red lentil rotini/penne -1 cup
Onions-finely chopped amounting to 1/2 a cup
Garlic-2 to 3 pods minced (Optional).
Zucchini/Yellow squash-finely chopped
Organic green bell pepper-finely chopped
You could add in some green peas as well. Feel free to add in the veggies that you would like your upma with.
Chilli powder-2 tsp(Adjust according to the way as your tastebuds would have it)
Salt-as needed
Oil for frying the veggies
Organic Extra Virgin Pure Olive oil for drizzling on the cooked and drained pasta

Spices for seasoning:

Cumin seeds-1 tsp
Fennel seeds-1 tsp

Preparation:

Cook the pasta as per the instructions on the package. Once cooked, drain the pasta and rinse it with clean cold water.

In a separate kadai, add in the oil. Season it with cumin and the fennel seeds. When it is slightly browned, throw in the chopped onion. Fry for a while. Once the onions turn transclucent, add in the other veggies. Add in the chilli powder and salt. Cook covered for a while.

Once the veggies are cooked al-dente, blend it with the pasta. Give it a gentle stir, so as not to break the rotini/penne. Drizzle in some olive oil.

Dig in with a fork and enjoy the goodness of the protein and fiber rich red lentil pasta.

Red lentil pasta upma

Notes:

1. Feel free to add in some sliced tomatoes for a tangy flavor.
2. I generally fry the veggies in Avocado oil, for its stability at high cooking temperatures and add in the Olive oil only after the pasta has cooled down a bit. Olive oil oxidises easily at high temperature cooking and is not recommended.
3. In place of chilli powder, garam masala/chat masala can be added as well.