Sorry way too many tomatoes in this dish. Also you would normally add ajwain and some gujaratis also add cumin seeds in the dough before kneeding. Never heard of any Indian adding pasta to the dish!
Daal dhokli is essentially made of two components: the daal, i.e. the lentil soup/curry/whatever you call it, and the dhokli, i.e. the bready/noodley component of it. What is pasta but an unleavened flat bread cut in strips? I know many people use roti, for example. MJ uses the word pasta due to lack of any translatable equivalent, while retaining the essence of the dish. Perhaps her explanation could have been more explicit, but in principle, she is correct. Yes, using ready made pasta is certainly inauthentic, but it can probably save a lot of bother. PS: I am Indian
