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1
Toast the pasta on a skillet on low heat till it begins turning golden. Keep stirring the pasta while it changes color since they can get burnt quite quickly. Remove from fire.
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2
In a large container, boil sufficient quantity of water (with salt added). add the pasta & cook (toasting tends to lengthen cooking time, it takes about 2-3 minutes more than the time listed on the packaging for regular water & Once cooked, rinse off the starchy water drain and set aside. Add a tsp of oil to keep the shapes from sticking. Once the pasta has been strained out,use the starch water to boil the peas till they're done. Set aside.
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3
Using the fine side of a box grater, grate the cauliflower florets. This shreds the florets down to the size of couscous ( a fine middle eastern pasta in the shape of tiny beads).
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4
Add 2 tbsp of oil and the red chili powder to the cauliflower, spread on a lined baking sheet & roast at 400 C till golden. (~ 10 min), remove, transfer into a bowl & season with salt.
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5
In a skillet, Add the remaining oil, heat till near smoking, Add mustard. and allow to sputter & pop.
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6
When the mustard begins sputtering, add the onions, chopped green chilli, ginger, asafetida & salt. and saute till the onions turn translucent. add the pasta, peas & roasted cauliflower and toss till all the elements are well combined. Transfer to a serving dish. Drizzle with lime juice prior to serving.
