26/07/2021

THAILAND DAILY

NEWSPAPER / MAGAZINE / PUBLISHER

tadka-pasta

Tadka Pasta

When my mother came home from school as a kid in Bombay, her mother used to make her a super-quick pasta of noodles tossed in a fragrant tadka for flavor. A few decades later in Atlanta, my grandmother made a version of it as an after-school snack for me, too, but here, she sometimes used instant noodles and I sometimes added a few healthy shakes of Parmesan. Now, a couple decades after that, I’ve added some vegetables—and rarely skip the parm—for a dish that comes together so fast that I can make it and eat it in a 30-minute break between meetings. —Sonia Chopra

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Ingredients

4 servings

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

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