We are in the last week of BM #83 , the last week to post for this year . Time sure flies , the year has passed away in a jiffy . Well from next month , I shall be going a little slow with my blogging , shall do two weeks every month . There’s such a big back log of the to do tasks that sometimes I feel guilty not paying attention to things . Initially I decided to take a break for three months but trust me this group will not let me do so.

Coming to today’s post it’s a Parsi Daal which was a part of the Parsi spread that I made during Protein Rich Mega Marathon. This is a typical Parsi dar , yes this is how the Parsi’s pronounce daal. Light on the tummy this is simple , low in spices , tempered with garlic and cumin.

The daal has no frills and gets done in about 15 minutes , a bowl of steamed rice with them make a simple comfort meal , which is equally delicious . A daal is a must in our everyday Indian meal , and trying out different daals gives a good variation and nutrition .

Here are some of the other daals that I have tried from different states of India .
Rajasthani Moong ki Daal
Mixed Khatti Daal
Lasuni Daal
Arhar ki Daal lasun ke chaunk wali

Parsi Daal

Ingredients

1 cup pigeon pea dal
1/4 tsp turmeric powder
Salt to taste
21/2 cups water

Tempering

1 tbsp oil
1/2 tsp cumin seeds
1 onion, sliced
1 tbsp garlic , chopped
2-3 green chillies

Method

Wash and soak the daal for an hour .
Boil the daal with salt , turmeric and 21/2 cups water for 2 whistles and then simmer for 5 minutes. The daal should be cooked and soft.
Using a whisk blend the daal till smooth .
Add this point you could add water to adjust the consistency of the daal.
Heat oil , add cumin seeds , let crackle.
Add onion and cook for a minute.
Add garlic and cook till almost pink .
Add green chilly and toss till the colour changes .
By now the garlic too would turn golden .
Pour over the daal .
Cover and let the flavours infuse .
Enjoy with caramelised or steamed rice .

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Parsi Daal

This is a typical Parsi dar , yes this is how the Parsi's pronounce daal. Light on the tummy this is simple , low in spices , tempered with garlic and cumin.

Course Dinner, Lunch

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 cup pigeon pea dal
• 1/4 tsp turmeric powder
• Salt to taste
• 21/2 cups water
• Tempering
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 onion sliced
• 1 tbsp garlic chopped
• 2-3 green chillies

Instructions

• Wash and soak the daal for an hour .
• Boil the daal with salt , turmeric and 21/2 cups water for 2 whistles and then simmer for 5 minutes. The daal should be cooked and soft.
• Using a whisk blend the daal till smooth .
• Add this point you could add water to adjust the consistency of the daal.
• Heat oil , add cumin seeds , let crackle.
• Add onion and cook for a minute.
• Add garlic and cook till almost pink .
• Add green chilly and toss till the colour changes .
• By now the garlic too would turn golden .
• Pour over the daal .
• Cover and let the flavours infuse .
• Enjoy with caramelised or steamed rice .

Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#83