On New Year day, Birthday, Anniversary or a Festive occasion the parsi auspicious dish to make is Dhun Dar.
“Dhun” a gujarati word means “wealth” and “Dar” is a translation of the indian lentil called “Dal” which come in various lentils of Toovar dal, Masoor dal, Channa dal, Urad dal and so on. The dal used in dhun dar is toover dal.
Parsi Dhun Dar
( Also known as Mora Dal Chawal)
Chawal (Steamed Rice)
2 cups basmati Rice
4 cups water
1 tbsp Salt
2 tbsp Oil or ghee
2 inch piece of cinnamon stick (broken)
5 cardamom pods (broken)
Wash the Rice then add the required water, ghee, Salt and all of above.
Put in a large flat bottomed pot with a cover and bring to a rolling boil.
Next lower heat to lowest setting and cook covered, on full flame for 20 minutes.
Keep covered till ready to serve. (Note – do not open cover unless you need to. this keeps the steam in and the Rice soft)
3 cups Dal ( Toovar Dal also known a pigeon peas )
2 tsp Salt
1 tbsp Turmeric
1 pod Garlic
1 tbsp Cumin seeds
3 cups water
1 large Onion, finely sliced
2 tsps butter or ghee
Wash the Dal well then add water, Salt, Turmeric and allow to cook till tender in a pressure cooker (15 minutes) on low heat.
Mash the Dal with a hand grinder or potato masher. Make it nice and blended.
Add 1 tsp. butter or ghee (this makes the Dal shiny).
Fry the sliced Onions, chopped Garlic and fry in Oil till light gold.
Then add the Cumin seeds and remove from stove.
Add all the fried items to the Dal, cover to keep the aroma in. Keep warm.
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Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food.
Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India.
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