Ingredients: cup Masoor Dal (Whole), grams Beetroot, Onion, cloves Garlic, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Salt, cup Whole Wheat Bread crumbs, Oil - for deep frying, grams Del Monte Spaghetti Pasta, tablespoon Extra Virgin Olive Oil - + 1 teaspoon extra, cloves Garlic - chopped, tablespoon Dried oregano, tablespoon Parsley leaves, teaspoon Red Chilli flakes, Basil leaves, tablespoon Parmesan cheese - grated, Vegetarian diet
Instructions: To begin making the Delmonte Beetballs Pasta Recipe, wash lentils well and soak it for 20 minutes. Pressure cook the lentils until soft with very little water. We want to have a paste on lentils once cooked and not in liquid form.Peel the skin of beetroots and grate them.Finely chop onions, garlic and keep it aside. .In a bowl add grated beetroot, lentil paste, chopped onions, garlic, cumin powder, and coriander powder, salt and mix well. The mixture should not be firm enough to form balls.Heat oil for deep frying in a wide pan.Divide the beetroot mix into equal portions. Make small lemon sized balls. Deep fry them until golden brown.Remove from oil and drain on kitchen paper.Now cook the pasta as per packet instructions until al- dente. Drain from water and rinse with cold water immediately. Add 1/2 teaspoon olive oil and rub all over the pasta.In a pan heat olive oil. Add garlic and fry for a minute. Add the herbs and red chili flakes and salt to taste. Throw in the cooked pasta and toss well.Remove the pasta into serving plates, top with grated parmesan cheese and place the beetballs.Serve Delmonte Beetballs Pasta Recipe immediately with fresh Watermelon Panzanella Salad or Carrot Ribbon Salad With Asian Sesame Dressing.