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.
pigeon pea dal
Salt to taste
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 .
Check out the
Blogging Marathon page for the other Blogging Marathoners doing BM#83
Almond Stuffed Dates
Indian Thali & Platter Festival
A to Z - One State Three Dishes