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. 2. Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat. 3. When hot, put in the asafetida. 4. Five seconds later, put in the cumin seeds. 5. Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute. 6. Now add the turmeric and mix it inches. 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. 8. Now add the tomatoes to the cooked dal. 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. 10. Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot. 11. Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir. 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. 13. Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl. 14. Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix. 15. As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly. 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. ---------------------------------------------------------------------------
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