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1
Put the toovar dal (tour dal is closest ingredient name on food.com) and 3 cups of water in a heavy pan and bring to a boil. Cover partially, turn the heat down to low, and simmer very gently for 1 hour. Close the lid for the last 15 minutes. Mash the dal against the sides of the pan and set aside.
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2
Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat.
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3
When hot, put in the asafetida.
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4
Five seconds later, put in the cumin seeds.
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5
Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute.
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6
Now add the turmeric and mix it inches.
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7
Add the green chile, cilantro, salt, and 3/4 cup of water and bring to a boil. Cover, turn the heat down to low, and simmer for 7-8 minutes, or until the tomatoes are soft.
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8
Now add the tomatoes to the cooked dal.
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9
Add another 1 1/2 cups of water and the lemon juice. Stir and bring to a boil. Cover, turn the heat down to low, and simmer 15 minutes. THIS MUCH CAN BE DONE AHEAD OF TIME AND THE SOUP REHEATED WHEN NEEDED.
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10
Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot.
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11
Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir.
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12
While the pasta cooks, put the 3 tablespoons of oil in a small pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds pop, a matter of seconds, put in the chile.
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13
Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl.
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14
Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix.
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15
As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly.
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16
To serve, stir the soup from the bottom and put about 3/4 cup in each of 6 soup plates. Divide the pasta into 6 portions and put a mound in the center of each plate. Serve immediately.
