Dhun Dar

By Rita 12 comments

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)

  1. Wash the Rice then add the required water, ghee, Salt and all of above.

  2. Put in a large flat bottomed pot with a cover and bring to a rolling boil.

  3. Next lower heat to lowest setting and cook covered, on full flame for 20 minutes.

  4. Keep covered till ready to serve. (Note – do not open cover unless you need to. this keeps the steam in and the Rice soft)

Mori Dal

  • 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

  1. Wash the Dal well then add water, Salt, Turmeric and allow to cook till tender in a pressure cooker (15 minutes) on low heat.

  2. Mash the Dal with a hand grinder or potato masher. Make it nice and blended.

  3. Add 1 tsp. butter or ghee (this makes the Dal shiny).

  4. Fry the sliced Onions, chopped Garlic and fry in Oil till light gold.

  5. Then add the Cumin seeds and remove from stove.

  6. Add all the fried items to the Dal, cover to keep the aroma in. Keep warm.

  7. Usually a sweet and sour “Khataa Mittha” Patyo, Fried Fish, Patra ni Maachi  or a spicy meat dish “Boti” is served as an accompaniment to the rice and dal.

Sample Recipe from Cookbook:

Title: Mastering Parsi Cuisine 

 

12 Comments

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